Vegan Pasta e Fagioli

• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 sprig Fresh rosemary
• 2 pieces Bay leaves
• 400 g Canned chopped tomatoes
• 1.2 liters Vegetable stock
• 480 g Cannellini beans
• 160 g Pasta shells
• 1 medium Lemon

1. Finely chop the onion, carrot and celery. Warm the olive oil in a large pot over a medium heat.
2. Add the chopped vegetables with the fine sea salt and black pepper. Cook for 8 to 10 minutes, stirring often, until softened and lightly glossy.
3. Crush or finely chop the garlic, then stir it in for 1 minute until fragrant. Add the rosemary sprig and bay leaves.
4. Tip in the canned chopped tomatoes and cook for 2 to 3 minutes, stirring to scrape up any flavour from the base of the pot. Pour in the vegetable stock and bring to a gentle simmer.
5. Add the cannellini beans and simmer for 10 minutes so the broth turns richer. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.
6. Stir in the pasta shells and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender. If the soup thickens too much, add a splash of water and return to a simmer.
7. Remove the rosemary sprig and bay leaves. Squeeze in lemon juice to taste, then ladle into bowls and finish with a final drizzle of olive oil.

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