Nutritious Whole Wheat Macaroni in Creamy Bean Sauce

Heat olive oil in a pot and sauté the onion, carrot, and celery for 5 minutes until the vegetables soften.

Add the garlic, tomato paste, smoked paprika, and a sprig of rosemary. Stir for one minute until the garlic becomes fragrant.

Pour the beans into the pot and add the stock. Let it come to a boil, then reduce the heat and cook for 10 minutes.

Remove the rosemary sprig from the pot. Scoop out about one third of the beans with a little liquid and blend them in a separate container with an immersion blender until smooth, then return the mixture to the pot.

Add the macaroni to the pot with the beans. Cook them directly in the sauce for as long as stated on the packaging (usually 8–10 minutes). If it becomes too thick, add a little hot water.

Once the pasta is al dente, remove the dish from the heat. Let it rest for 2 minutes to allow the sauce to thicken further, then serve with a drizzle of olive oil.