Vegan Pasta e Fagioli

Finely dice the onion, carrots and celery. Mince the garlic. Drain and rinse the cannellini beans.

Heat the olive oil in a large heavy-based pan over medium heat.

Add the onion, carrots and celery. Cook, stirring occasionally, for 10 minutes until softened and golden.

Add the garlic and cook for 1 minute until fragrant.

Stir in the tomato purée and cook for 2 minutes to deepen its flavour.

Add the beans, tinned tomatoes, vegetable stock, rosemary sprig and bay leaf. Bring to a boil.

Reduce to a gentle simmer and cook for 15 minutes to allow the flavours to meld.

Remove half the beans with a slotted spoon, mash until smooth, then stir back into the pot to thicken the broth.

Add the pasta and cook, stirring frequently, until al dente (about 8-10 minutes). Add more stock or water if the mixture becomes too thick.

Remove and discard the rosemary sprig and bay leaf. Season generously with salt and black pepper.

Serve in deep bowls with a drizzle of extra virgin olive oil and a sprinkle of nutritional yeast.