# TIMEOUT COOKING: PASTA E FAGIOLI

#1, #2, Ketchup

vegan

main course

easy

Stevan Paul

INGREDIENTS FOR 4 PERSONS

1 bunch of soup vegetables
Salt
1 clove of garlic
5 tablespoons of olive oil
100 ml dry white wine (optional)
1 can of brown beans (560 g drained weight, alternatively kidney beans or white beans)
1 sprig of rosemary (or ½ teaspoon of dried rosemary, alternatively thyme or
Provence herbs)
3 tbsp. TOMAMI # 1 or TOMAMI # 2
50 g TOMAMI Ketchup
1 litre of vegetable broth
100 g Pipe Rigate or Ditalini Rigati pasta (alternatively any other short pasta)

INSTRUCTIONS

Clean, wash, peel and finely dice the soup vegetables; add salt. Peel the garlic and dice finely. Heat the olive oil in a saucepan and add the vegetables and garlic. Braise over a low heat. Deglaze with white wine and bring to the boil. Drain the beans through a sieve. Then stir the beans, the rosemary (or the other herbs), TOMAMI #1 or #2 and TOMAMI Ketchup into the vegetables. Fill up with vegetable stock and cover; simmer gently for 10 minutes. In a second saucepan cook the pasta in salted water as per the instructions on the package. Drain when they are still firm to the bite (they will soften up more in the vegetable stew).
Add the pasta to the beans. Cook for another 5 minutes without the lid. Season with salt and serve.

If the dish has been left standing for a while, it will become thicker. In this case simply add some hot broth.

Preparation time: 35 minutes

A fresher version: If you like, simmer two diced tomatoes with the beans. The soup can be served with fresh garden herbs (chives, basil, parsley …) and grated parmesan. Or upgrade the dish with a little grated organic lemon peel!

Alternative seasoning: The soup can also be flavoured with TOMAMI Seasoning Sauce and/or TOMAMI Hot Sauce. Some fresh or dried savoury goes well, as do some grated fennel seeds and a bay leaf.