Recipe - Italian Bakestone Bread La Piadina

1 cn Cannellini beans
2 tablespoon Olive oil
1 Onion; finely chopped
1 pound Fresh tomatoes; peeled,
seeded and
; chopped or 14oz can
; plum tomatoes,
; drained and chopped
3 Cloves garlic; peeled and
crushed,
; up to 4
2 Chicken or vegetable stock
cubes; crumbled
1 pack Pasta for soups; small shell
Cinnamon
Tomato puree
Mixed herbs
Salt and freshly ground
black pepper

In a large saucepan over medium heat, heat olive oil. Add chopped onion and
garlic, cook until they begin to soften. Add chopped tomatoes, cinnamon,
tomato puree and season.

Stir all the ingredients, add the beans and stock. Bring the soup to a
boil, add the pasta, season and add mixed herbs. Cook until the pasta is
tender and serve.

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