Serves: 4 | Total Time: 35 minutes
A classic Italian comfort dish - pasta and beans gently simmered with tomatoes until rich and satisfying. Simple, hearty, and full of flavour
Ingredients
- 1 (14 oz) can La Fonte Datterini (Italian Baby Roma Tomatoes)
- 1 can (14 oz) cannellini or borlotti beans, drained and rinsed
- 1 cup small pasta (such as ditalini or small shells)
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 cups vegetable or light chicken stock
- 1 small sprig rosemary
- Sea salt and freshly ground black pepper
- Parmesan, for serving (optional)
Method
- Heat the EVOO in a pot over medium heat. Add the onion and cook until soft, then add the garlic and rosemary.
- Add the La Fonte Datterini, gently breaking them up with a spoon. Let cook for a few minutes.
- Add the beans and stock. Bring to a simmer.
- Add the pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is tender and the soup has slightly thickened.
- Season with salt and pepper and remove the rosemary sprig.
Serving Suggestions
Serve warm with a drizzle of EVOO and, if you like, a little grated Parmesan.
This is a traditional Italian “cucina povera” dish - simple ingredients cooked together to create something nourishing and full of character, where the natural sweetness of the tomatoes brings everything together.
