Pasta e fagioli

Ingredients

• 500 gBeans, white, mature seeds, canned
• 180 gPasta, dry, enriched
• 600 gTomatoes, red, ripe, canned, packed in tomato juice
• 150 gOnions, raw
• 120 gCarrots, raw
• 100 gCelery, raw
• 10 gGarlic, raw
• 35 gOil, olive, salad or cooking
• 900 gBeverages, water, tap, drinking

Method

1. Finely dice 150 g onion, 120 g carrot, 100 g celery and 10 g garlic.
2. Soften the vegetables in 35 g oil for 8 minutes at 150 °C.
3. Add 600 g tomatoes, 500 g beans and 900 g water; simmer covered 25 minutes at 95 °C.
4. Stir in 180 g pasta and cook uncovered for 11 minutes at 95 °C; do not drain any water.
5. Rest 5 minutes so the pasta thickens the soup, then divide between four deep plates.