1 white onion, chopped
1 garlic clove, chopped
1 celery stick, chopped
1 carrot, sliced
1 potato, diced
100 g of cooked white kidney beans
2 large tomatoes, peeled and diced
700 ml of water or vegetable
100 g of GALLO tiburón no. 1
Prepare a stock by cooking all the chopped vegetables (except the beans) in olive oil for a few minutes until soft and tender.
Add the water or stock and cook for 20 minutes.
Add the beans and the pasta, cook following the package instructions and serve.