Summary

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

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Instructions

1. Soak the beans in the water overnight.
2. 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.
3. Drain the beans and save the bean water.
4. 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.
5. Cover and simmer until the beans are cooked (3/4 to 1 hour), do a cooking test.
6. Add the pasta about 10 minutes before the end and cook until al dente. Season with salt and pepper.
7. Fry the parsley and garlic, finely chopped, in olive oil for about 5 minutes and add to the soup while still hot.
8. Serve lukewarm and sprinkle generously with parmesan cheese.
9. Fried garlic bread goes well with it.