Pasta e fagioli

This simple dish traditionally contains prosciutto but it is just as good without. I love that this recipe only requires one pot to cook it in which means minimal washing up. The hearty flavours of cannelloni beans and tomatoes really shine through and is perfect for the days when you don't have much in the fridge. This recipe makes enough for two.

1 tbsp olive oil

1 small brown onion, finely chopped

1 garlic clove, sliced

1 sprig of fresh rosemary

1 ½ tbsp tomato paste

2 dl penne pasta

1 tin of cooked cannelloni beans

1 lemon, zest

½ dl parmesan cheese, grated

• Gently fry the onion and garlic in olive oil until translucent 
• Add the rosemary leaves and cook for another minute or two
• Add tomato paste and cook for one minute
• Pour in 500 ml of water and bring to the boil
• Add pasta to the boil and simmer until almost cooked
• Rinse and drain the beans. Add half to the pot. Mash the rest with a fork and divide into two bowls
• When the pasta is cooked through and the beans are warm, ladle the soup into two bowls over the bean puree
• Sprinkle over the lemon zest and grated parmesan cheese

Cathy Xiao Chen