Pasta e fagioli
Saute cubes of onion, carrot and celery stalks for a few minutes then add one small can of tomatoes and ca 200g of precooked borlotti beans. add some fresh rosemary and ca 1l of stock, let the soup simmer for ca 20 minutes and season with salt, pepper, a bit of sugar such as 1 tbsp of vinegar. Remove the rosemary and use a hand blender in order to obtain a creamy structure. Add another 200g of precooked borlotti and a handfull of short pasta, cook until al dente and serve with a good drizzle of olive oil.
Enjoy and Happy boatcooking! 💙