Pasta and Bean Soup with Grana Padano Riserva
Easy
40 min
Ingredients
- 400 g precooked cranberry “borlotti” beans
- 100 g Grana Padano Riserva
- 320 g short pasta
- 1 carrot
- 1 stalk celery
- 1 shallot
- 200 ml tomato purée
- extra virgin olive oil
- rosemary
- salt
- pepper
Preparation
In a saucepan, fry the chopped carrot, shallot and celery in a little olive oil.