Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil.
Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.
Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with grated Perfect Italiano Parmesan and serve with rolls.
Wondering what you can do with ricotta cheese? Whether you have a whole tub or just some leftover ricotta, there are plenty of ways to use it! Check out these simple tips and easy dinner recipes using ricotta.
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In partnership and featuring recipes from Perfect Italiano.