Pasta e Fagioli

Method

Soak the dried borlotti beans overnight, then drain and rinse thoroughly. Heat the olive oil in a large pot and soften the finely chopped onion, celery, and carrot for 8-10 minutes until golden. Add crushed garlic and cook for another minute, then stir in the canned tomatoes and simmer for 10 minutes. Pour in the stock, add the drained beans, rosemary, and bay leaf, then bring to a boil and simmer for approximately 90 minutes until the beans are tender. Add the ditalini pasta and cook for 8-10 minutes until al dente, stirring occasionally. Season generously with salt and pepper, remove the herbs, and serve drizzled with excellent extra virgin olive oil.