Step 1

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

Step 2

Meanwhile, heat the oil in a large, deep saucepan over medium-low heat.

Step 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.

Step 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.

Step 5

Bring to a simmer, cover and cook for 10 minutes. Remove from heat, stir through pasta and spinach and season.

Step 6

Serve with lemon wedges.