Pasta e fagioli (vegetarian)

Warm up with this hearty vegetable minestrone-style soup.

Recipe «Pasta e fagioli (vegetarian)» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 150g tubetti pasta*, 2 tbsp olive oil, 1 celery stalk, finely chopped, 1 carrot, finely chopped, 1 small onion, finely chopped , 2 garlic cloves, crushed, 1 sprig rosemary, 2 x 400g cans cannellini beans, rinsed and drained , 400g can borlotti beans, rinsed and drained, 425g can whole tomatoes, drained and roughly chopped, 1L Massel vegetable liquid stock, 50g baby spinach, Lemon wedges, to serve.

Ingredients:

• 150g tubetti pasta* 
• 2 tbsp olive oil 
• 1 celery stalk, finely chopped 
• 1 carrot, finely chopped 
• 1 small onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 sprig rosemary 
• 2 x 400g cans cannellini beans, rinsed and drained 
• 400g can borlotti beans, rinsed and drained 
• 425g can whole tomatoes, drained and roughly chopped 
• 1L Massel vegetable liquid stock 
• 50g baby spinach 
• Lemon wedges, to serve 

Instructions

1. Cook the tubetti in a large saucepan of boiling salted water according to packet instructions, then drain.
2. Meanwhile, heat the oil in a large, deep saucepan over medium-low heat.
3. Cook the celery, carrot and onion for about 10 minutes until softened but not browned. During the fi nal minutes of cooking, stir in the garlic and rosemary.
4. Process 1 can of cannellini beans (adding a little water if necessary) until pureed but still chunky. Add pureed beans, whole beans, tomatoes, stock and 1 cup (250ml) water to onion mixture.
5. Bring to a simmer, cover and cook for 10 minutes. Remove from heat, stir through pasta and spinach and season.
6. Serve with lemon wedges.