Pasta e Fagioli Soup | Warm Up with San Remo’s Recipe

Ingredients

• San Remo No 35 Elbows 500g
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 small onion, peeled and diced
• 1 tsp ground paprika
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 400g can crushed tomatoes
• 2 cups vegetable stock
• 2 cups water
• 10 green beans, finely sliced
• 200g can four-bean mix, drained and rinsed
• salt and pepper to taste
• grated Parmesan to serve