Pasta e Fagioli (Italian Bean and Pasta Soup)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 sprig Fresh rosemary
• 500 ml Tomato passata
• 900 ml Vegetable stock, hot
• 400 g Borlotti beans, cooked
• 120 g Pastina
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Finely chop the onion, carrot and celery. Pick the rosemary leaves and tie them into a small bundle with the stem, or leave the sprig whole for easy removal later.
2. Warm the olive oil in a large pot over a medium heat. Add the onion, carrot and celery with a pinch of the salt and cook for 8 to 10 minutes, stirring often, until softened but not browned.
3. Stir in the rosemary, then pour in the tomato passata and vegetable stock. Bring to a gentle simmer and cook for 10 minutes so the flavours meld.
4. Add the borlotti beans and return to a steady simmer. Cook for 8 minutes, stirring occasionally, until the soup looks slightly thicker.
5. Stir in the pastina and simmer for 6 to 8 minutes, stirring frequently so it does not catch, until the pasta is tender and the broth is lightly thickened. Remove the rosemary, then season with the remaining salt and the black pepper.
6. Rest the soup off the heat for 2 minutes to settle and thicken slightly. Ladle into bowls and serve hot.

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