Quick Pasta with Beans

Heat a drizzle of olive oil in a pot and sauté the finely chopped onions, diced carrot, and celery stalk until softened.

Add a pinch of chili pepper and continue to cook for another minute.

Stir in the precooked borlotti beans, a splash of water, a pinch of salt, and a sprig of rosemary; simmer briefly.

Add the cubed potatoes, more water if needed, and let them soften.

In a separate pot, cook the mixed pasta in salted boiling water until al dente.

When the pasta is ready, drain it and add it to the bean and vegetable mixture.

Stir in the precooked cannellini beans, a drizzle of olive oil, and a pinch of pepper; heat through for the last two minutes.

Serve hot, optionally garnished with extra rosemary.