Recipe and photography by Ella Fanfarillo
Ingredients
1.25 Litres Vegetable Stock
2 Large Potatoes ( diced )
1 Large Brown Onion ( chopped )
5 Sprigs Fresh Rosemary
700g Jar White Beans ( including stock )
1 tsp Chilli Flakes
75g Parmesan ( finely grated )
2 Garlic Cloves ( minced )
Olive Oil
Black Pepper & Salt
Method
Method
1. Fry the onion until translucent in a good glug of olive oil followed by the garlic.
2. Add in the diced potato, black pepper, salt, chilli flakes, and rosemary, fry for a couple of minutes before adding the vegetable stock.
3. Simmer until the potato is tender and add in the conghliette, cook for a further 8-10 minutes until the pasta is cooked.
4. Just before serving add the jar of white beans and bean stalk followed by the parmesan cheese.
5. Once the cheese has melted serve with extra chilli flakes
