Pasta e Fagioli Napoletana (Neapolitan Pasta and Bean Soup)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 pieces Celery
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 500 g Tomato, ripe
• 400 g Borlotti beans
• 1 liter Vegetable stock
• 200 g Ditalini
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Set a large pot over medium heat and add 2 tbsp of the extra virgin olive oil. Finely chop the yellow onion and celery, then add them to the pot with a pinch of the fine sea salt. Cook for 8 to 10 minutes, stirring, until softened and sweet but not browned.
2. Thinly slice the garlic and add it to the pot with the fresh rosemary sprigs. Cook for 1 minute until fragrant, stirring so the garlic does not colour.
3. Roughly chop the tomato and stir it in with the black pepper and the remaining fine sea salt. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy base.
4. Stir in the borlotti beans, then pour in the vegetable stock. Bring to a gentle simmer and cook for 10 minutes so the flavours meld.
5. Add the ditalini and simmer, stirring often, until the pasta is al dente and the soup is thick and creamy, 10 to 12 minutes. If it becomes too thick before the pasta is cooked, loosen with a splash of hot water from the kettle and keep simmering.
6. Remove the rosemary sprigs, then take the pot off the heat and let the soup stand for 3 to 5 minutes to settle and thicken. Ladle into bowls and finish with the remaining 1 tbsp extra virgin olive oil.

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