Pasta e Fagioli

Ingredients

• 200g ditalini or other small pasta
• 400g white beans (tinned), drained
• 100g pancetta, diced (skip for vegetarian)
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 400g crushed tomatoes
• 1l vegetable stock
• Rosemary, bay leaf
• Olive oil, parmesan
• Salt, black pepper, chilli flakes

Method

1. 11. Fry the pancetta (if using) until crispy.
2. 22. Add onion, carrots, celery and garlic. Cook 5 minutes.
3. 33. Add tomatoes, stock, half the beans, rosemary and bay leaf. Simmer 20 minutes.
4. 44. Roughly mash remaining beans, stir in to thicken the soup.
5. 55. Cook pasta separately, fold into the soup.
6. 66. Serve with olive oil, parmesan and chilli flakes.