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1
Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours).
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2
In either case, do not add salt which tends to harden the skins.
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3
Purie by putting through a vegetable mill, carefully eliminating the husks.
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4
Put the garlic, rosemary, sage and cubed bacon to sauti briefly in a saucepan with 4 tablespoons of oil.
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5
Pour on the bean purie.
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6
Season lightly with salt and the red hot pepper to taste.
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7
Stir to blend the flavours and bring slowly to the boil.
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8
Throw the pasta into the purie and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.
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9
It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.
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10
If you prefer, leave a few beans whole and add them to the saucepan with the purie.
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11
Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon), or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste).
