Pasta E Fagioli

Serving: 488 g

Ingredients

• pasta70 g
• white beans160 g
• tomato sauce100 g
• carrot50 g
• celery40 g
• onion50 g
• olive oil12 g
• parsley6 g

Recipe steps

1. Sweat the diced carrot, celery and onion in the oil until soft and sweet, a good ten minutes.
2. Add the tomato sauce and the beans with enough water to cover, and simmer twenty minutes.
3. Blend about a third of the beans and stir the puree back in; that is what makes it creamy without any cream.
4. Cook the small pasta shapes directly in the soup so their starch thickens it further.
5. Rest five minutes off the heat, then serve thick with parsley and a thread of raw oil.

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