Ingredients

Zafarelli Liscio Piccolo No. 40 500g
2 tbsp olive oil
1 clove garlic, crushed
1 small onion, peeled and diced
1 tsp ground paprika
1 carrot, peeled and diced
2 stalks celery, diced
400g crushed tomatoes
2 cups vegetable stock
1 cup water
10 green beans, finely sliced
200g can two-bean mix, drained and rinsed
Salt and pepper to taste
Grated parmesan, to serve

Method

1. Heat the olive oil in a deep saucepan over medium heat. Add the garlic, onion, and paprika, and sauté gently until soft.
2. Add the carrot and celery, cooking for an additional 2 minutes.
3. Pour in the crushed tomatoes, stock, water, beans, and uncooked pasta. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the pasta is cooked.
4. Season with salt and pepper to taste.
5. Serve topped with grated parmesan.