Pasta e’ Fagioli…

• YIELD: 4 Servings
• PREP: 5 mins
• COOK: 20 mins
• READY IN: 25 mins

Ingredients

• 1 chopped onion
• 1/2 small red chilli, diced
• 3 cloves of fresh garlic
• 2 cans of cannellini beans or butter beans
• 2 whole Roma tomatoes
• 2 celery stalks
• salt and pepper
• Chilli flakes (optional)
• 1 cup of small pasta (shells, spaghetti pieces or tubetti)

Instructions

1. Saute onion, garlic and chilli until soft
2. Add one can of beans, tomatoes, and celery and blend together using a bar mix or blender (I use a thermomix) then:
3. Add 2 1/2 cups of water
4. Bring to a boil then reduce to a simmer
5. Add the second can of beans- cannellini/butter (even kidney for some colour) and small pasta
6. Bring to a boil and cook for 10 minutes, then check that pasta is al' dente.
7. Serve with tofutti/sour cream, garnish with parsley and slice some beautiful ciabatta bread

• CUISINE: Italian
• COURSE: Soup
• SKILL LEVEL: Beginner