Pasta with beans
120 g, fussili variety
1 small, finely chopped
1 medium, cut into 1cm pieces
2 individual, cut into 1 cm pieces
2 clove(s), crushed
500 g, cut into 1cm pieces
canned cannellini beans, rinsed, drained
240 g, (400g), rinsed, drained
3 cup(s), (750ml)
150 g, trimmed, cut into 3cm lengths
2 tbs, chopped
grated parmesan cheese
½ cup(s), (40g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 minute.
- Add tomatoes, cannellini beans and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add green beans and simmer for 2 minutes. Add pasta and oregano and simmer for 2 minutes. Serve sprinkled with parmesan and freshly ground black pepper.