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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). In either case, do not add salt which tends to harden the skins.
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2
Puree by putting through a vegetable mill, carefully eliminating the husks.
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3
Put the garlic, rosemary, sage and cubed bacon to saute briefly in a saucepan with 4 tablespoons of oil.
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4
Pour on the bean puree. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.
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5
Throw the pasta into the puree 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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6
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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7
If you prefer, leave a few beans whole and add them to the saucepan with the puree. 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).
