Ingredients:

Onion – 1 pc.
Carrots – 1 pc.
Garlic – 3-4 cloves
Olive oil
Beans – 150 gr
Tomatoes in juice – 200 gr
Pasta – 200 gr

Cooking:

In a small cube (5 mm), cut the carrot and onion, one medium piece each. The same with garlic, 3-4 cloves. By the way, I found young garlic in the store, it is very easy to peel and much softer. Heat a large frying pan, add a couple of tablespoons of olive oil.

Saute onion until translucent, 3-4 minutes. Add carrots and garlic and fry for another 5 minutes. Here you can cut a couple of celery stalks and get a basic sofrito (or mirepois) frying.

We also send white beans there, 150 grams. I take white beans in tomato sauce from a jar, you can also take red. If you like, soak raw beans overnight and then boil them in the sauce.

We fried the beans for about two minutes and pour in the tomato component (200 gr). These can be peeled tomatoes in their own juice (they will need to be chopped with a spatula in a pan), or tomato cubes in sauce, or a thick tomato sauce with tomato slices (there are such for pizza).

Mix everything and pour in a liter of vegetable broth or just boiling water. As soon as the mass begins to gurgle, pour in 200-250 grams of pasta. It is better to take a short one. Cook the pasta while stirring until al dente. That is, it must be raw. Then it will come in hot sauce.

Here is a convenient moment. If you add more broth, you get something like tomato soup with pasta. If not, it will be thicker, pasta with tomato sauce. Very comfortably. Of course, we add vegan cheese, basil or mint. Ready!

Enjoy your meal!