Alberto`s Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g beans (Borlotti)
- 150 g pasta, (ditalini, very short pasta)
- ml 1,000 broth, strong
- 2 onions)
- 1 carrot (s)
- 2 stalks celery
- 1 piece (s) bacon rind
- 2 bunch parsley
- 4 cloves garlic
- Parmesan
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the beans in the water overnight.
- Fry the onions, carrots and celery finely chopped in a saucepan in a little oil until translucent. Add the tomato paste, the rind and roast, deglaze with red wine and cook until the wine has almost completely evaporated.
- Drain the beans and save the bean water.
- Add the beans to the saucepan and cook a little over a mild heat. Make a broth from the bean water and add it. If there is not enough liquid, add water as well. Season to taste.
- Cover and simmer until the beans are cooked (3/4 to 1 hour), do a cooking test.
- Add the pasta about 10 minutes before the end and cook until al dente. Season with salt and pepper.
- Fry the parsley and garlic, finely chopped, in olive oil for about 5 minutes and add to the soup while still hot.
- Serve lukewarm and sprinkle generously with parmesan cheese.
- Fried garlic bread goes well with it.
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