Ingredients (Serves 4):

• 200 g. pasta
• 1 sprig rosemary
• 100 g. peeled tomatoes
• 3 tbs EVOO
• 450 g. dried beans
• 150 g. carrots
• 1 stalk celery
• salt
• pepper

Preparing:

1. Prepare the sauce by washing and peeling the carrot and washing celery. Chop the vegetables with a mixer. Brown the vegetables in a saucepan with a little olive oil and a little salt.
2. Add the canned beans and the peeled tomatoes. Continue cooking for 10 minutes. Remove the beans from the broth and add them to the sauce, adding a sprig of rosemary and a couple of ladles of the cooking water.
3. Cook the pasta directly in the sauce for the time indicated on the package. Add more broth if necessary, until the pasta is cooked.