Pasta and what?
I remember picking up a can of beans many years ago and wondering what the hell a fagioli was and why was it in a can? Then I turned the can around and found out it was beans. I was still in my “OH MY GOD GROSS! WHY WOULD ANYONE EAT BEANS” phase, so put the can down and beat a hasty retreat.
Oh how naive and silly was I! Oh how delicious and good for you beans are! I’m more concerned about them being delicious, but the health factor is a nice bonus.
I sort of experimented a bit here, having never made this before and I worried it was too minestrone-like. But then I made some foccacia and topped my bowl with home-made pesto and stopped caring. it was good! I like the smooth richness of the saucy soup broken up by the perfectly-cooked mini penne. Just right for rainy day lunches and snuggly suppers on the couch. Both of which I indulged in.
3 cloves garlic, minced
2 stalks celery, diced
1 brown onion, diced small
1 tablespoon dried rosemary (still waiting for my seeds to grow!)
1 teaspoon dried oregano
1 can each borlotti beans and kidney beans, rinsed and drained
1 can diced tomatoes
1 litre veggie stock (you can use water)
1 cup tomato passata
1 tablespoon tomato paste
a pinch of sugar
2 cups cooked penne
salt and cracked black pepper
1. Saute the garlic, celery and onion gently over medium heat 5-6 minutes until softened.
2. Add dried rosemary and oregano and cook 1 mintue.
3. Add beans, tomatoes, stock, passata, tomato paste and a pinch of sugar. Turn heat up and just bring to the boil, then turn it down and simmer 45 minutes to 1 hour. You can put a lid on, but I quite like how it naturally reduces and develops the flavours without it.
4. Taste for seasoning and adjust. Add the penne and torn fresh basil and serve with parmesan cheese and a good bread.