Pasta e Fagioli with Rosemary and Borlotti Beans

• 3 tbspolive oil
• 1onion, finely chopped
• 2carrots, finely chopped
• 2celery sticks, finely chopped
• 3garlic cloves, sliced
• 2rosemary sprigs, leaves finely chopped
• 1/2 tspchilli flakes
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 2 x 400gtins borlotti beans, drained and rinsed
• 1.2litres vegetable or chicken stock
• 200gditalini or other small pasta
• fine salt
• black pepper
• 40gParmesan, grated
• 2 tbspextra virgin olive oil
• 4slices crusty bread (optional)

Method

1. 1Heat the olive oil in a large pan over a medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 10 minutes, stirring now and then, until soft and sweet. This base is most of the flavour, so do not rush it.
2. 2Stir in the garlic, rosemary, chilli flakes and tomato puree and cook for 2 minutes until the puree darkens. Add the chopped tomatoes, beans and stock, season with a teaspoon of salt and plenty of pepper, and bring to a simmer.
3. 3Scoop out a ladleful of the beans and vegetables, blend or mash them to a paste and stir back in. This thickens the broth so it clings to the pasta rather than pooling under it.
4. 4Add the ditalini and simmer for 10 to 12 minutes, stirring often because small pasta sticks, until it is tender and the soup is thick enough that a spoon stands up for a moment. Add a splash of water if it gets too thick; it thickens more as it sits.
5. 5Taste and season. Ladle into bowls, top with Parmesan and a thread of extra virgin olive oil, and serve with bread if you like.

Per serving

kcal

576

protein

22.6g

fibre

11.6g

carbs

71.1g

fat

21.7g