Italian pasta e fagioli — the classic soup with small pasta and beans

Ingredients (serves 4):

• 300 g cooked cannellini beans (or 1 x 400 g can, drained)
• 150 g small pasta (ditali, elbow or tubetini)
• 1 medium onion, finely chopped
• 2 carrots, diced small
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 400 g chopped canned tomatoes
• 1 tbsp tomato paste
• 1 litre chicken or vegetable stock
• 2 tbsp extra virgin olive oil
• 1 sprig of rosemary and a few sage leaves
• Salt and black pepper to taste
• Grated Parmesan and olive oil, to serve

Method:

1. Heat the olive oil in a deep pot over medium heat. Add the onion, carrots and celery and sauté for 6–7 minutes until softened.

2. Add the minced garlic, rosemary and tomato paste; stir for 1–2 minutes until the paste deepens in colour.

3. Pour in the chopped tomatoes and the chicken or vegetable stock. Bring to a boil, then lower the heat and cook for about 20 minutes.

4. Add the cannellini beans and the small pasta. Keep simmering for another 10–12 minutes, until the pasta is al dente, stirring occasionally.

5. Remove the rosemary sprig and adjust the salt and pepper. If the soup turns out too thick, add a little hot water.

6. Serve hot, topped with grated Parmesan and a drizzle of extra virgin olive oil.

Prep time: 15 minutes. Cooking time: 35 minutes. Serves: 4.