Pasta e Fagioli | Creamy Tuscan Bean Pasta

Finely chop the onion, carrot, and celery stalk (the classic Italian soffritto base). Finely chop the garlic cloves and rosemary leaves. Rinse and drain the canned white beans, then mash half of them with a fork or in a food processor until creamy for a silky sauce.

Heat the extra virgin olive oil in a deep frying pan or pot. Add the chopped vegetables (onion, carrot, celery stalk) and garlic, then sauté over medium heat for 4-5 minutes until soft. Add the tomato paste and finely chopped rosemary, and fry for 1 minute until fragrant.

Stir in the puréed and whole white beans, then pour in the warm vegetable stock. Season with salt and freshly ground black pepper. Bring to a boil, then add the dry pasta.