- 150 grams pasta tubetti (or other small soup pasta)
- 2 tbsp extra virgin olive oil
- 1 medium celery stalk (finely chopped)
- 1 medium carrot (finely chopped)
- 1 medium onion (finely chopped. I prefer Spanish red onion)
- 2 cloves garlic (crushed and finely chopped)
- 1 sprig fresh rosemary (finely chop leaves, discard stem)
- 2 400g cans cannellini beans (rinsed and drained)
- 1 400g can borlotti beans (rinsed and drained)
- 1 425g can tomatoes (diced/chopped)
- 1 liter vegetable stock
- 50 grams baby spinach (rinse and gently dry in tea towel first, not dried)
- Cook the pasta in a saucepan of boiling salted water according to packet instructions, and drain.
- In a non-stick fry pan, saute the celery, carrot and onion for about 10 minutes in a few spoons of stock . During the final minutes of cooking, stir in the garlic and rosemary.
- Process one can of cannellini beans (adding a little water if necessary) until pureed but still chunky.
- Add pureed beans, whole beans, tomatoes, stock and one cup (250ml) water to celery, carrot and onion mixture.
- Bring to a simmer, cover and cook for 10 minutes.
- Remove from heat, stir through pasta and spinach/ parsley and season.
- Extra stock (and even a splash of white wine) can be added if too thick.
- Season to taste with salt and pepper. Drizzle some olive oil on top. Serve as thick soup with crusty bread.
- Food processor or stick blender (if using stick blender, process cannellini beans in separate bowl)
- Colander/sieve for draining pasta Large saucepan Non-stick fry pan
- Rosemary - 1 tsp dried rosemary can be used as an alternative to fresh.
Adapted from www.taste.com