Pasta e fagioli with chickpea pasta and rosemary

Ingredients

For 1 serving

• Chickpea pasta55 g
• Cooked borlotti beans150 g
• Tomato passata80 g
• Carrots40 g
• Celery40 g
• Onion40 g
• Rosemary2 g
• Vegetable broth300 ml
• Extra virgin olive oil10 g
• Black pepperto taste
• Saltto taste

Contains: celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the carrot, wash the celery, peel the onion and chop them finely; rinse the borlotti beans.
2. In a large pan heat the oil over a medium-low heat and fry the chopped vegetables with the rosemary sprig for 5 minutes, until the onion is soft and translucent.
3. Add the beans, the passata and the hot stock; bring to the boil and simmer for 15 minutes over a medium-low heat, until the vegetables are tender. Remove the rosemary.
4. Take out half the soup, blend it until smooth and stir it back in: this gives the classic creamy texture.
5. Bring back to the boil, season with salt and cook the chickpea pasta directly in the soup for the time on the packet, stirring often so it doesn't stick and adding a splash of hot water if it gets too thick, until al dente.
6. Turn off the heat, rest for 2 minutes and serve with black pepper.