400g Borlotti beans (I used tinned, if you use dried you will need to simmer for 90 mins with a bouquet garni)
1 clove Garlic (chopped)
125g Onion (chopped)
125g Celery (chopped)
150g Potatoes (peeled and chopped)
100g Tomato concentrate
200g Carrots (Chopped)
4 tablespoons Extra virgin olive oil
450g Pasta (Fresh - use less if dried)
1 Small Rosemary bunch
1l Chicken stock (You can use vegatable instead for a vegetarian dish)
1 Red chilli (optional)
Heat the olive oil in large pot, sweat the onions, garlic, carrots, celery, potatoes and carrots until they have softened a little
Add the stock, chilli, and the tomato concentrate. Simmer until the vegetables are soft. Blend until it's smooth.
Add the drained borlotti beans and pasta. Season to taste.
Serve with a drizzle of the oil and some of the chopped rosemary. Add grated parmesan if desired.
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