Venetian pasta and beans
500 g of borlotti beans (already boiled)
3 tablespoons mixed vegetables for sauté
2 bay leaves
1 rosemary sprig
150 g tomato puree
extra virgin olive oil to taste
salt and pepper to taste
In a saucepan, brown the sautéed vegetables with olive oil.
We combine the boiled beans, the tomato puree and the aromatic herbs.
Let it toast for a few minutes, cover with vegetable broth and the cooking water from the beans and cook.
Pre-cook the pasta separately in water. We add it to the soup and boil together for a few minutes. Serve with a grind of pepper and a drizzle of oil.