Pasta e Fagioli

A nourishing soup of pasta and beans, perfect for a comforting meal.

Ingredients

• 200 g dried cannellini beans
• 400 g diced tomatoes
• 150 g pasta
• 1 large onion
• 1 medium carrot
• 1 medium celery stalk
• 3 tbsp olive oil
• 2 cloves garlic
• 1 sprig rosemary

Method

1. Soak beans overnight. Drain and rinse.
2. In a pot, sauté onion, carrot, and celery in olive oil until softened.
3. Add garlic and rosemary, cook briefly.
4. Add beans, tomatoes, and water. Simmer until beans are tender.
5. Cook pasta separately and add to the soup. Season to taste.

Chef's tips

• Use high-quality beans for better texture.
• Adjust pasta cooking time to avoid mushiness.