Pasta e Fagioli Soup 

I would say that a pasta and beans with canned beans is perfect! To tell the truth, the word "canned" makes quite an impression read in relation to one of my recipes. I don't use canned beans very much, but it's just to specify that even if you didn't remember to soak the beans the night before, you can prepare this pasta and beans anyway. Since you have no more excuses, run to prepare it 😉

Ingredients

1 carrot

1 small leek

1 celery stalk

2-3 stalks of parsley

1 medium onion

3 tbsp olive oil

30 g Butter

500 g Borlotti beans (drained)

200 g Tomato pulp

1 Nut

250 g Cannellini Beans (drained)

Salt

Pepper

160 g Short pasta ditalini type

Preparation

To prepare the bean pasta with canned beans, wash the carrot, leek, celery and parsley, chop coarsely and put in the mixer. Peel the onion, cut into 3-4 pieces and add to the other vegetables in the mixer. Turn on the mixer and chop everything very finely. If you want, of course, you can also chop the vegetables with a knife, it will just take a little more time. Do not wash the mixer, as you will need it to blend the beans. Then heat a large pot with high sides, with the oil and butter. When the butter has melted, add the chopped vegetables and fry everything for a few minutes over high heat, stirring occasionally. In the meantime, put the drained borlotti beans in the mixer together with the tomato puree. Puree. Add to the sautéed vegetables together with the stock cube, 1.5 liters of water and salt. Bring to a boil, stir and cook for approx. 1 hour over low heat, with the lid on. Then add the cannellini beans and cook for another 20 minutes, always over low heat and with the lid on. In the meantime, separately, cook the pasta in plenty of salted water. Drain when it is still al dente and add to the soup just before serving. Season with salt and pepper and serve your pasta and beans with hot canned beans, grated Parmesan cheese and a drizzle of raw olive oil, for those who like them.