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Pasta E Fagioli
Ingredients
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1¼ litres vegetable stock
  • 400g can chopped tomatoes
  • 2 x 400g cans Napolina cannellini beans, drained and rinsed
  • 200g small pasta shapes (ditalini or cavatelli work well)
  • 200g cavolo nero, stalks removed, roughly torn
  • grated parmesan or vegetarian alternative, to serve
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