Traditionally this dish is called Pasta e Fagioli which translates, quite literally, to Pasta and Beans. However, I think Macaroni e Fagioli is much more fun!
Gluten Free and Wheat pasta cook for different lengths of time, so once you come to this step refer to the packet instructions of the pasta you are cooking so you know how long it should cook for.
Finally, when blitzing anything hot never fill the food processor or blender more than half way and always leave a vent so that steam can escape, and cover with a tea towel.
1 tbsp olive oil
1 onions, finely diced
2 carrots, finely diced
1 stick celery, finely diced
2 garlic cloves, crushed
1/2 tsp rosemary, dried
1/2 tsp thyme, dried
1 tsp sage, dried
1 bay leaf
2 x 400g borlotti beans, canned
400g tomatoes, canned
4 cups chickenstock
1 cup white wine
Parmesan cheese, to serve
1. Heat the oil in a large pot over a medium heat, before adding onion, garlic, carrots and celery and stir for 5 minutes or until the onion has started to soften.
2. Next, add the tomato, beans, herbs, wine and stock to the pot and stir, bringing to the boil.
3. Once boiling, reduce to a simmer over a low heat for 30 minutes.
4. Transfer half of the solids and liquids to the bowl of a heat-proof food processor or blender and allow cooling for a minute before blitzing for 30 seconds or until smooth and creamy. Return to the pot. Alternatively, use a stick blender in the pot and blitz.
5. Bring to the soup to the boil and add the pasta. Stir regularly to prevent sticking and cook according to packet instructions or until the pasta is al dente.