2 tbspolive oil1onion, finely chopped1carrot, finely chopped1celery stalk, finely chopped4garlic cloves, finely chopped1 litre (4 cups)chicken or vegetable stock600 mltomato passata230 gmdried cannellini beans, soaked in cold water overnight, drained1rosemary sprig230 gmdried ditali (see note)To serve:finely grated parmesan, rosemary leaves and extra-virgin olive oil
Heat olive oil in a saucepan over medium heat, add onion, carrot, celery and garlic and sauté until tender (8-10 minutes). Add stock, tomato passata, beans and rosemary and cook until beans are tender (30-40 minutes). Add pasta, season to taste and cook, stirring occasionally, until al dente (5-10 minutes). Serve hot, scattered with parmesan and rosemary leaves and drizzled with extra-virgin olive oil.
Note Ditali is a short tubular pasta available
from select delicatessens. If unavailable, substitute any small