Pasta e Fagioli

Heat olive oil in a large pot and cook onion, carrot and celery until soft. Stir in garlic and tomato paste for 1 minute.

Add the vegetable base, cannellini beans, vegetable stock and rosemary and simmer. Mash a few beans against the pot to thicken the soup.

Remove the rosemary, stir in small pasta and cook until al dente, adding a splash of water if too thick.

Season with salt and black pepper, stir in fresh parsley and serve in warm bowls.