Venetian pasta e fagioli with borlotti beans

Ingredients

For 1 serving

• Durum wheat pasta55 g
• Cooked borlotti beans170 g
• Carrots50 g
• Celery40 g
• Onion40 g
• Vegetable broth350 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the carrot, trim the celery, peel the onion and chop everything finely; rinse and drain the borlotti beans.
2. In a saucepan heat the oil over a medium-low heat and sweat the chopped vegetables for 5 minutes, stirring, until the onion is translucent and everything is soft.
3. Add the borlotti, a sprig of rosemary and the hot stock, bring to the boil and cook for 15 minutes over a medium heat, until the beans are very soft.
4. Remove the rosemary, scoop out half the beans with a little stock, pass them through a food mill or blend them to a cream and return them to the pan.
5. Bring back to the boil, add the pasta and cook it in the soup over a medium heat for the time on the packet, stirring often, until al dente; add a splash of hot water if it gets too thick.
6. Season with salt, turn off the heat and leave to rest for 2 minutes; serve with freshly ground black pepper.