Bean Soup with Pasta

Summary

Ingredients

• 300 g beans, dried borlotti - or white
• 1 piece (s) bacon - rind or bacon
• 1 sprig rosemary
• 3 stalks thyme
• 6 leaves sage
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 3 tomato (s)
• 1 potato (s)
• 0.75 liter ¾ vegetable stock
• some salt and pepper
• 100 g noodles, short tube noodles or Italian soup noodles -Ditalini -
• 3 tablespoon parsley,
• 50 g parmesan, freshly er.

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Instructions

1. Soak the beans in cold water overnight or for at least 4 hours.
2. The next day, put the beans with the soaking water and rind in a saucepan, cover well with water and bring to the boil. Simmer the beans over a low heat for 1-2 hours until they are completely soft, but not yet disintegrated.
3. The beans must always be covered with water; add hot water if necessary.
4. Wash herbs and shake dry. Strip the rosemary needles and thyme from the stalks and finely chop like the sage leaves.
5. Peel the onion and garlic, dice them.
6. Heat the oil in a second saucepan, sauté the onion, garlic and chopped herbs in it.
7. Place tomatoes in boiling water for 1/2 minute, peel, core and roughly dice. Peel the potato and also cut into cubes. Add the tomatoes and potato cubes to the herbs, sauté briefly and add the broth. Let the herbal broth simmer for 20 minutes.
8. As soon as the beans are ready, use a slotted spoon to add about half of them to the herb stock. Remove the bacon rind. Puree the rest of the beans in their cooking water with the hand blender or in a blender, pour into the herbal broth. Season well with salt and pepper.
9. Put the noodles in the bean stew and simmer on a low heat until the noodles are firm to the bite.
10. Sprinkle with parsley and parmesan and serve.