-
1
Put the shelled beans in a pot and cover with water to a depth of 1 1/2 inches.
-
2
Bring to a boil, turn down to a simmer, and cook the beans until soft but not falling apart.
-
3
Start checking after 20 minutes.
-
4
When soft, season to taste with: Salt.
-
5
While the beans are cooking, heat in a heavy-bottomed soup pot: 1/3 cup olive oil.
-
6
Add: 1/3 cup finely diced onion, 1/4 cup finely diced carrot, 1/4 cup finely diced celery, A pinch of dried chile flakes, 2 teaspoons coarsely chopped fresh sage leaves.
-
7
Cook until soft over medium heat, stirring occasionally, about 12 minutes.
-
8
Add: 4 garlic cloves, coarsely chopped, Salt.
-
9
Cook for a few minutes, then add: 1 pound ripe tomatoes, peeled, seeded, and diced or one 12-ounce can whole tomatoes, drained and chopped.
-
10
Cook for another 5 minutes, then add the beans with just enough bean liquid to cover.
-
11
Cook over low heat, stirring now and then, until the beans are very tender, about 15 minutes.
-
12
Meanwhile, cook until tender in abundant boiling salted water: 1/4 pound pasta (broken noodles or small shapes).
-
13
Remove one third of the beans and mash them or puree them in a food mill.
-
14
Stir the cooked and drained pasta and the pureed beans into the soup and cook for 5 minutes.
-
15
Thin the soup with bean liquid as needed.
-
16
Check for salt and add more as needed.
-
17
Serve garnished with: Extra-virgin olive oil, Parmesan cheese, grated.
-
18
Use 1 cup dried beans, cooked (see page 78), instead of fresh shell beans.
