Pasta e fagioli

Ingredients

• Pre-cooked Borlotti beans500 g
• Ditalini pasta200 g
• Tomato passata200 ml
• Carrot80 g
• Celery50 g
• Onion80 g
• Rosemary2 g
• Extra virgin olive oil40 g
• Fine salt8 g
• Black pepper1 g
• Garlic5 g

Allergens

Gluten, Celery

Method

1. Wash and finely mince the carrot, celery, and onion to create a uniform soffritto base.
2. In a large pot, heat the extra virgin olive oil and sauté the minced vegetables with the whole garlic clove for about 6-8 minutes over low heat.
3. Add the borlotti beans (drained and rinsed if canned) and the rosemary sprig, allowing them to flavor for 3 minutes while stirring often.
4. Pour in the tomato passata and approximately 1.2 liters of hot water; bring to a boil and cook for 15 minutes over medium heat.
5. Remove the garlic and the rosemary sprig; take about 30% of the beans and blend them with an immersion blender until smooth, then return the cream to the pot.
6. Adjust salt and pepper, then add the ditalini pasta directly into the boiling soup.
7. Cook the pasta for the time indicated on the package (about 8-10 minutes), stirring frequently to prevent sticking due to the starches.
8. Turn off the heat and let the soup rest for 2 minutes before serving to allow flavors to stabilize and the texture to become velvety.