Pasta e fagioli

Pasta e fagioli

Ingredients

serves 2
  • •1 tbsp olive oil
  • •1 small onion, finely chopped
  • •1 carrot, finely chopped
  • •1 celery stick, finely chopped
  • •1 garlic clove, minced
  • •1 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •700ml vegetable stock
  • •1 400g can borlotti beans or cannellini beans, drained and rinsed
  • •1 sprig fresh rosemary, chopped
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •80g small pasta
  • •60g spinach
  • •Small handful fresh parsley, finely chopped

Directions

Cooking mode
  1. 1. In a large pan, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute. Stir in the tomato paste.
  2. 2. Add the chopped tomatoes and vegetable stock and stir well. Add the beans, rosemary, salt and pepper. Bring to a gentle simmer and cook for 10 minutes. Add the pasta and cook for another 10 minutes, or until the pasta is cooked.
  3. 3. Add the spinach and stir through until wilted. Stir in the parsley and serve topped with extra ground black pepper.
Baker Beanie Author

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