PASTA
E FAGIOLI.

Italian peasant soup. Pasta and white beans in a rich tomato rosemary broth.

At a Glance

Ingredients

• cannellini beans, drained 1 can
• crushed tomatoes 1/2 can
• chicken or vegetable broth 1 cup
• small pasta (ditalini or small shells) 50g
• garlic, minced 2 cloves
• fresh rosemary 1 sprig
• olive oil 2 tbsp
• parmesan rind in pot, extra olive oil, grated parmesan to serve

Method

1. 01

   Build base

   Saute 2 cloves of minced garlic in 2 tablespoons of olive oil until golden. Add 1/2 can of crushed tomatoes, 1 cup of broth, 1 sprig of rosemary, and a parmesan rind. Simmer 10 minutes.

2. 02

   Add beans and pasta

   Add half of the 1 can of beans whole and mash the rest to thicken. Add 50g of small pasta and cook until tender.

3. 03

   Serve

   Ladle into a bowl, drizzle with oil, and add grated parmesan.