Borlotti Pasta e Fagioli

Ingredients

• 1 jar (13 ounces) cooked borlotti beans, drained and rinsedJovial: USDA Organic
• 1 tablespoon olive oilBragg: USDA Organic
• 1/2 teaspoon dried rosemary, crushedFrontier Herb: USDA Organic
• 1 small onion, finely diced
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes with juices
• 3 cups water, plus more as needed
• 3/4 cup dry small wheat pasta
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

1. Soften the vegetables

   Heat oil in a saucepan over medium heat. Cook onion and carrot for 7 minutes until softened; stir in garlic and rosemary for 1 minute until fragrant.

2. Build tomato broth

   Add tomatoes, water, salt and pepper. Bring to a boil, reduce to a steady simmer and cook for 5 minutes until the carrot begins to turn tender.

3. Cook small pasta

   Add pasta and simmer uncovered for 8 to 10 minutes, stirring often, until just tender. Check its package timing and add hot water if the broth reduces too far.

4. Finish with beans

   Fold in borlotti beans and simmer gently for 2 minutes until steaming throughout. Mash a spoonful of beans into the broth if desired, then ladle into bowls.