One Pot Pasta e Fagioli

INGREDIENTS
2 tablespoons olive oil, 1 medium onion finely diced, 3 cloves garlic minced, 2 stalks celery finely diced, 1 medium carrot finely diced, 1 sprig fresh rosemary (or 1/2 tsp dried), 1/4 teaspoon chilli flakes (optional), 2 tablespoons tomato paste, 1 x 400g can crushed tomatoes, 2 x 400g cans cannellini beans drained and rinsed, 1 litre vegetable stock or water, 150g ditalini or small pasta, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons extra virgin olive oil (to finish), 30g Parmesan or Pecorino grated to serve (optional)

INSTRUCTIONS
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Cook 7–8 minutes until soft and lightly golden. Add garlic, rosemary, and chilli flakes. Cook 1 minute. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, cannellini beans, vegetable stock, salt, and pepper. Bring to a gentle boil. Reduce to a simmer and cook 10 minutes. Discard rosemary. Add pasta and cook 8–10 minutes until tender, stirring often. Add hot water if too thick. Ladle into bowls. Drizzle with extra virgin olive oil and cracked pepper. Serve with grated Parmesan or Pecorino and crusty bread.

RECIPE: https://www.therandomrecipe.com/recipes/food/one-pot-pasta-e-fagioli