Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Course
Main Dish
,
Starter
Cuisine
Italian
Servings
2
People
Servings
2
People
Ingredients
110
g
Le Veneziane Ditalini Pasta
250
g
Tinned borlotti beans
3
tbsp
Extra virgin olive oil
we used garlic infused oil
2
Sprigs
Fresh rosemary
300
g
Fresh tomatoes
Salt and black pepper
to taste
110
g
Le Veneziane Ditalini Pasta
Instructions
Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
Fry the rosemary, gently, in the olive oil until fragrant.
Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
Add the beans and a ladle of water, continue to cook for 10 minutes.
Blend half the soup with a hand-held blender.
Add 2-3 more ladles of water, and the pasta, cook until al dente.
Serve with a drizzle of olive oil and some parmesan shavings.