Pasta E Fagioli Ii

1. 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.

2. 2

   Puree by putting through a vegetable mill, carefully eliminating the husks.

3. 3

   Put the garlic, rosemary, sage and cubed bacon to saute briefly in a saucepan with 4 tablespoons of oil.

4. 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.

5. 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.

6. 6

   It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.

7. 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).

* Per serving · 4 servings · Values may vary.