Pasta e Fagioli

Ingredients

Quantities are for one portion.

• 15 gparmesan cheese, grated
• 1celery stalk, diced
• 70 gditalini pasta (dry)
• 20 mlolive oil
• 400 mlvegetable stock
• 0.5onion, diced
• 200 gcanned cannellini beans, drained
• 2garlic cloves, minced
• 150 gcanned chopped tomatoes
• 1carrot, diced
• 10 gfresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat and gently sauté the onion, carrot, and celery until softened.
2. Add the garlic and cook for a minute until fragrant.
3. Stir in the chopped tomatoes and the cannellini beans, then pour in the vegetable stock and bring to a gentle simmer.
4. Mash a small amount of the beans against the side of the pot to thicken the broth, then add the ditalini pasta.
5. Simmer until the pasta is tender and the soup has thickened, stirring occasionally so the pasta does not stick.
6. Stir in half of the Parmesan and the parsley, then serve hot with the remaining Parmesan scattered over the top.