Tubettini e Fagioli

Ingredients:

• 2 tbsp olive oil
• 2 cloves garlic, peeled and finely chopped
• 1 carrot, diced
• 2 potatoes, peeled and diced
• 1 celery stick, diced
• 1 large tomato, peeled, de-seeded and diced
• 2 pint/1.2 litre chicken stock
• 375g/2x13oz tins cannellini or borlotti beans, drained
• 200g/7oz munnezzaglia, or tubettini - pasta
• 1 small chilli pepper, finely chopped
• 2 basil leaves
• salt
• freshly ground pepper
• 1 tbsp virgin olive oil

Heat the oil and sweat the garlic. Add the vegetables and toss well. Pour in the stock, bring to the boil and simmer for 5 minutes.
Add the half the beans. Mash the remaining beans to a pulp with the back of a fork and add to the stock with the pasta, the chilli and the basil.
Cook gently for another 8 minutes, stirring from time to time to prevent the mixture sticking.
Skim the soup to remove any scum. Taste and add seasoning. Serve with a trickle of virgin olive oil on top.

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