Carrot Celery Onion Basil Beans Tomato pulp Pasta Broth Olive oil Salt and black
In a large pot sauté the soffritto. Then add half of the beans, passata sauce, and broth to the pot.
Using an immersion blender, gently blend to lightly smooth out the soup base without making it completely uniform or pureed.
Add the small pasta to the pot. Continue cooking according to the package directions, stirring frequently.