Hearty pasta e fagioliThis traditional Italian dish means ‘pasta and beans’ and is the perfect hearty winter warmer.Serves 6Ingredients:1 tbsp Napolina olive oil1 onion finely chopped2 cloves garlic finely chopped2 sticks of celery, chopped1 carrot diced1 tbsp dried mixed herbs1/2 tsp of chilli flakes2x cans of Napolina chopped tomatoes200ml vegetable stock1x can of Napolina butter beans150g Napolina conchiglie pastaA handful of fresh chopped parsleyBlack pepper to serveMethodIn a large pot, heat the vegetable oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for a few minutes. Add the dried herbs and chilli flakes. Stir in the Napolina chopped tomatoes and stock and bring to a boil. Reduce heat and simmer for 20 minutes. If necessary add an additional cup of stock or water and stir in the Napolina butter beans and conchiglie pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and top with black pepper.