Pasta e Fagioli

Ingredients · per serving

• 500 ml Vegetable stock
• 1 sprig Fresh rosemary
• 60 g Carrot
• 40 g Celery
• to taste Black pepper
• pinch Chilli flakes
• 3 cloves Garlic
• 15 g Parmesan
• 60 g Small pasta
• 2.5 tbsp Olive oil
• 240 g Tinned cannellini or borlotti beans
• to taste Salt
• piece Parmesan rind
• 200 g Tinned chopped tomatoes
• 1 small onion Onion

Instructions

1. Heat 2 tbsp olive oil in a pot over medium heat. Add the chopped onion, diced carrot, and celery. Cook 8 min until soft.
2. Add the minced garlic, rosemary, and chilli flakes (if using). Stir 30 sec.
3. Tip in half the beans. Stir 1 min. With a fork or potato masher, mash these beans roughly against the side of the pot — they'll thicken the broth.
4. Add the tinned tomatoes, vegetable stock, and parmesan rind (if you have one — fish out at the end).
5. Bring to a simmer. Cook uncovered 10 min.
6. Add the remaining whole beans and the pasta. Simmer 8-10 min until pasta is just tender. Stir occasionally — pasta tends to sink and stick.
7. Off the heat, stir in a final glug of olive oil. Taste — adjust salt and pepper. Should be thick enough that pasta and beans don't swim freely.
8. Ladle into bowls. Top with grated parmesan and a grind of pepper. Serve with crusty bread.

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