Bean and pasta broth recipe

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

1. Heat the olive oil in a large saucepan.
2. Add the onion and rosemary and cook over a low heat for 5 minutes, then add the garlic and cook for a few seconds longer.
3. Add the beans and the stock and simmer slowly for 20 minutes.
4. Cook the macaroni according to the packet instructions and drain.
5. Add the cooked macaroni to the broth and season with salt and pepper.
6. Serve the broth in bowls with grated Parmesan and some bread if you like.

olive oil, onion, rosemary, garlic, borlotti beans, beans, vegetable stock, macaroni, parmesan cheese, salt, freshly ground black pepper

Taken from www.lovefood.com/guide/recipes/15424/bean-and-pasta-broth-recipe (may not work)