Finely chop the onion, celery and peeled carrot, and sweat
them in heated butter and oil along with a clove of garlic
and a few Rosemary leaves.
When the vegetables are browned, add 1 cup hot water,
crumbled stock cube and the shelled beans. Bring back to a
boil, add the tomatoes (broken up with a fork), salt , pepper
and a sprig of rosemary tied with a thread so that it can be
Cook slowly until the beans and tomatoes are very tender.
Using an immersion blender, blend the mix until it is a very
thick mixture with no large lumps.
When ready to serve, cook small sized pasta of your
choice to al dente. Serve by combining the amount of
pasta you like with soup... Garnish with a splash of
olive oil and enjoy.