Bean and pasta broth recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 sprig of rosemary, leaves removed and finely chopped
• 2 garlic cloves, finely chopped
• 400 g can of borlotti beans, drained and rinsed
• 1 x 400g can of cannellini beans, drained and rinsed
• 750 ml vegetable stock
• 450 g macaroni
• 1 cup Parmesan cheese, grated, for serving
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 sprig of rosemary, leaves removed and finely chopped
• 2 garlic cloves, finely chopped
• 14.1 oz can of borlotti beans, drained and rinsed
• 1 x 400g can of cannellini beans, drained and rinsed
• 26.4 fl oz vegetable stock
• 15.9 oz macaroni
• 1 cup Parmesan cheese, grated, for serving
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 sprig of rosemary, leaves removed and finely chopped
• 2 garlic cloves, finely chopped
• 14.1 oz can of borlotti beans, drained and rinsed
• 1 x 400g can of cannellini beans, drained and rinsed
• 3.2 cups vegetable stock
• 15.9 oz macaroni
• 1 cup Parmesan cheese, grated, for serving
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

Details

• Cuisine: Italian
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Serves: 6