2150 grams (or 5 ounce) canborlotti beans and the liquiddo not rinse the beans
1cupsmall pastaany type will do
salt and pepperto taste
Parmesan cheesefor garnish
In a small saucepan, add the oil, garlic and rosemary*. Turn the heat on to medium and soften the garlic till it starts to soften and change colour (don't let it brown).
Add ¾ of the can of beans, reserving the rest of the beans and water for later.
Heat the beans through and then mash them with a fork.
Add 1 cup water, and a pinch of salt, then bring to a boil.
Add the pasta and boil till it is cooked (see cooking time on the pasta packet).
Add the remaining beans and liquid from the tin. Heat through and serve with some grated parmesan cheese and a drizzle of olive oil.
Follow my Tips for Storing Herbsto ensure you always have rosemary on hand.*In a saucepan, add the oil, garlic and rosemary before turning on the heat so they warm slowly, releasing their oils, and to prevent burning.Adjust the amount of water according to the type of pasta used and how thick you like your soup.