1 1/4cupsdried Borlotti beans or 2 1/2 cups cooked(soaked 8-12 hours in a bowl of water drained and rinsed)
2tablespoonsolive oil30 grams
1cloveof garlic chopped
1celery stalk chopped
2 carrots chopped
pinch or 2 of hot pepper flakes if desired
1 cupcooked small pasta (quadrucci, ditaloni etc)
*If you use canned beans then use 2 cups water.
In a large pot of water cook the beans until almost tender, approximately 20 minutes, do not throw out the water.
In a large pot add olive oil, chopped garlic, onion, celery and carrot, continuing cooking for 1 or 2 minutes, then add the puree, basil, oregano, salt and hot pepper flakes, continue cooking and stirring occasionally for approximately 2 minutes, then add the beans, broth , bean water and water.
Cover the pot leaving a slight opening and continue to simmer over low-medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Taste for salt, add if needed.
Remove half the mixture and blend until smooth, return to pot and bring to a boil, add cooked pasta and cook 1 minute. Serve immediately.
In a medium pot of salted water cook the small pasta until al dente.
Pasta e Fagioli / Pasta and Beans https://anitalianinmykitchen.com/pasta-e-fagioli/