Pasta e Fagioli alla Napoletana (Neapolitan Bean and Pasta Stew)

• 3 tbsp Extra virgin olive oil
• 2 medium Celery
• 3 cloves Garlic
• ½ tsp Chili flakes
• 2 sprigs Fresh rosemary
• 2 pieces Bay leaves
• 500 ml Tomato passata
• 900 ml Vegetable stock
• 800 g Cannellini beans
• 1 ½ tsp Fine sea salt
• 200 g Pastina

1. Heat the olive oil in a large pot over a medium heat. Finely slice the celery and thinly slice the garlic, then add both to the pot with the chili flakes and a pinch of the salt. Cook for 6 to 8 minutes, stirring, until the celery has softened but not coloured.
2. Add the rosemary sprigs and bay leaves, then pour in the tomato passata and vegetable stock. Bring to a gentle simmer and cook for 10 minutes so the flavours meld.
3. Add the cannellini beans and the remaining salt, then return to a steady simmer. Cook for 10 minutes, stirring occasionally, until the broth looks slightly thicker.
4. Stir in the pastina and simmer for 8 to 10 minutes, stirring often so it does not catch on the bottom. Cook until the pasta is tender and the stew is thick and spoonable; add a splash of hot stock if it tightens too much.
5. Remove the rosemary and bay leaves, then taste and adjust with a little more fine sea salt if needed. Rest off the heat for 5 minutes to let the pasta finish absorbing the broth. Serve hot with a final drizzle of extra virgin olive oil and black pepper.

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