Pasta e Fagioli (Pasta and Bean Soup)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely chop 1 onion and 2 garlic cloves and sauté in 1 tbsp olive oil with 1 tsp rosemary.

2. 2

   Add 200 g passata and 700 ml vegetable stock. Rinse 1 can of borlotti beans, purée half of them with a little stock and add to the soup.

3. 3

   Add the remaining beans and 100 g ditalini and cook for 10–12 minutes, until the pasta is tender.

   10:00
4. 4

   Season with salt and serve with a drizzle of olive oil.