550g tinned borlotti beans
2 tbsp olive oil (or butter)
1.5 litres vegetable stock
2 tbsp fresh rosemary, finely chopped
1 onion, finely diced
2 cloves garlic, peeled and crushed
3 tbsp tomato puree
Parmesan to serve – shaved
Drain and rinse the beans. Heat oil in a large saucepan, add onion and cook on a medium – low heat for 10 minutes or until the onion is soft without colouring. Add the garlic and cook for a further 2 minutes, now add the tomato puree and rosemary, stir then add the beans and 1.5 litres stock. Bring to the boil then simmer gently for 20 minutes.
Season with salt and pepper then pour half the soup in to a blender and blend until smooth, return the pureed half to the pan and bring to a simmer. Add the macaroni and simmer for 10-12 minutes until the pasta is cooked. Serve immediately dressed with lots of shaved parmesan.