Pasta and Beans
Total Time45mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Ditalini pasta200 g
Canned borlotti beans (drained)400 g
Medium carrot (diced)1
Celery stalk (diced)1
Small onion (chopped)1
Garlic (chopped)2 cloves
Chopped peeled tomatoes400 g
Vegetable stock750 ml
Extra virgin olive oil2 tbsp
Dried rosemary1 tsp
Salt
Black pepper
Instructions
1
Heat the extra virgin olive oil in a large pot.
2
Add the onion, carrot, and celery and sauté until soft.
3
Add the chopped garlic and dried rosemary, letting it infuse for a minute.
4
Add the chopped peeled tomatoes and drained borlotti beans.
5
Pour in the vegetable stock, bring to a boil, and simmer for about 20 minutes.
6
Add the ditalini pasta and cook until al dente.
7
Season with salt and pepper to taste.
8
Serve the pasta and beans with a drizzle of extra virgin olive oil and, if desired, with rustic bread.