Pasta e Fagioli

Ingredients

• 1 tbsp olive oil
• ½ cup cannellini beans, cooked, drained and rinsed
• ½ cup gluten-free small pasta, such as small gluten-free elbows
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1 clove garlic, finely grated
• 2.5 cups water
• ½ tsp dried basil
• 0.125 tsp salt
• 6 leaves fresh basil, finely chopped

Method

1. Brown the carrot and celery in olive oil until tender-edged.
2. Stir in garlic and dried basil until fragrant.
3. Add beans, water and salt; simmer until vegetables soften.15 min timer
4. Stir in gluten-free pasta and simmer until tender, stirring often.10 min timer
5. Mash a few beans, then stir in fresh basil.