Quick Pasta Fagioli

Cook Time 30 minutes

Servings 4

Ingredients

½ packet San Remo small shells
3 tbsp olive oil
1 tbsp butter
1 small onion, peeled
1 garlic clove
1 large carrot, peeled
1 celery stalk
1 sprig of rosemary, finely chopped
¼ cup pancetta, diced small
1 tbsp tomato puree
1 tin of borlotti beans, drained
1 tin of cannellini beans, drained
1 x 410g can of Ardmona diced tomatoes
1 ltr chicken stock
¼ cup flat leaf parsley, chopped finely
½ cup grated parmesan
Salt & pepper

Method

Place onion, garlic, carrot, celery and rosemary into a food processor and blend into small dice.

Heat olive and butter in a large saucepan and cook pancetta, carrot, celery, onion and garlic for 5 minutes or until soft. Add beans, tomato, chicken stock and tomato puree. Stir and bring to the boil. Add salt & pepper to taste.

Remove a cup to a cup and a half of liquid and place into food processor. Blend until smooth and pour back into pot.

Pour pasta into the pot and cook until al dente. Turn off the heat and sprinkle in parsley. Serve with generous amount of parmesan over the top.