Pasta e Fagioli

Method

1. Heat abundant olive oil in a pot.
2. Add chopped onion and chili pepper, sauté.
3. Add carrot cut into small brunoise and sliced celery. Sauté.
4. Add garlic clove (optional) and sauté briefly.
5. Add pre-cooked borlotti beans and fry for a minute.
6. Add a splash of fresh water.
7. Add tomato concentrate and tomato passata. Stir.
8. Season with salt and pepper. Add rosemary sprigs.
9. Cook for about 5 minutes.
10. While the sauce cooks, cut fresh pasta into rough triangles (maltagliati).
11. Remove about a quarter of the beans and vegetables and blend with a little liquid to make a creamy puree.
12. Add the bean cream back to the pot. Add more water if needed and bring to a boil.
13. Add another chili pepper if desired.
14. Add the pasta and cook until al dente.
15. Just before finishing, add a strip of lemon zest.
16. Let the soup rest off the heat for a minute.
17. Serve with a drizzle of olive oil and grated pecorino or parmesan.