Venetian pasta e fagioli with borlotti and rosemary

Ingredients

For 1 serving

• Cooked borlotti beans200 g
• Durum wheat pasta45 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Potatoes60 g
• Rosemary2 g
• Vegetable broth450 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the onion and carrots, string the celery and chop everything finely; peel the potatoes and cut them into cubes of about 1 cm; rinse the borlotti beans.
2. In a pot heat the oil over medium-low heat with the rosemary sprig and fry the chopped vegetables for 5–6 minutes, stirring, until the onion is translucent and the vegetables are soft.
3. Add the borlotti beans, potatoes and hot stock, bring to the boil, then lower the heat and simmer, covered, for 20 minutes, until the potatoes crush easily with a fork.
4. Remove the rosemary and blend half the soup with a stick blender (or in a blender), then return it to the pot: this is what makes it creamy.
5. Bring back to the boil, season with salt and add the pasta; cook it in the soup for the time on the packet, stirring often so it doesn't stick, until al dente. If it gets too thick add a little hot water.
6. Turn off the heat, leave to rest for 2 minutes and serve with a grind of black pepper.