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