Venetian-style pasta e fagioli with gluten-free pasta

Ingredients

For 1 serving

• Cooked borlotti beans160 g
• Gluten-free pasta50 g
• Potatoes80 g
• Onion40 g
• Celery30 g
• Rosemary2 g
• Tomato paste1 teaspoon
• Extra virgin olive oil1 tablespoon
• Vegetable broth400 ml
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the onion, wash the celery and chop both finely; peel the potato and cut it into roughly 1 cm cubes.
2. In a large pan heat half the oil over a medium-low heat and fry the onion and celery with the rosemary sprig for 5 minutes, until the onion is translucent.
3. Add the potato, tomato purée and rinsed borlotti beans, stir for a minute, then pour in the hot stock; bring to the boil and simmer for 20 minutes over a medium-low heat, covered, until the potato is tender.
4. Remove the rosemary, take out a third of the soup, blend it until smooth and stir it back in: this is what makes pasta e fagioli thick and velvety.
5. Bring back to the boil, add the gluten-free pasta and cook it 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; season with salt.
6. Turn off the heat, rest for 2 minutes and serve with the remaining oil drizzled over and some black pepper.