Bean and Pasta Soup

Ingredients

• 2 cans (400 g / 14 oz each) white beans, with their liquid
• 100 g (1 cup) small egg-free pasta
• 1 onion, 1 carrot and 1 celery stalk, diced
• 2 garlic cloves
• 400 g (14 oz) passata
• 1.5 litres (6 cups) water
• 1 sprig rosemary
• Salt and pepper

Method

1. Simmer the onion, carrot, celery, garlic and rosemary in the water for 15 minutes.
2. Add the beans and passata and simmer 10 minutes.
3. Add the pasta and cook until tender, about 8 minutes.
4. Mash some beans against the side of the pot to thicken, and season.

Tip. Check the pasta label: dried pasta is usually only wheat and water, but some brands add egg.