Pasta e Fagioli

The recipe

Instructions

1. 1
   Soften the chopped onion, carrot and celery in the olive oil over a medium heat for 6-7 minutes until glossy.
2. 2
   Stir in the garlic, tomato puree and mixed herbs and cook for another minute.
3. 3
   Add the chopped tomatoes, drained beans, crumbled stock cube and about 700ml water. Bring to a simmer and cook for 15 minutes.
4. 4
   Tip in the pasta and cook for a further 8-10 minutes until tender, stirring so it does not stick.
5. 5
   Mash a few of the beans against the side of the pan to thicken, season well and serve hot.

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