Method

• 1.
  Cook the tubetti in a large saucepan of boiling salted water according to packet instructions, then drain.

• 2.
  Meanwhile, heat the oil in a large, deep saucepan over medium-low heat.
• 3.
  Cook the celery, carrot and onion for about 10 minutes until softened but not browned. During the fi nal minutes of cooking, stir in the garlic and rosemary.
• 4.
  Process 1 can of cannellini beans (adding a little water if necessary) until pureed but still chunky. Add pureed beans, whole beans, tomatoes, stock and 1 cup (250ml) water to onion mixture.
• 5.
  Bring to a simmer, cover and cook for 10 minutes. Remove from heat, stir through pasta and spinach and season.
• 6.
  Serve with lemon wedges.