1 tbsp Napolina olive oil
1 onion finely chopped
2 cloves garlic finely chopped
2 sticks of celery, chopped
1 carrot diced
1 tbsp dried mixed herbs
1/2 tsp of chilli flakes
2x cans of Napolina chopped tomatoes
200ml vegetable stock
1x can of Napolina butter beans
150g Napolina conchiglie pasta
A handful of fresh chopped parsley
Black pepper to serve
In 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.