White bean soup

Ingredients for 4 servings:

• 175 g beans (cannellini), dried
• Water for soaking
• 1.7 liters of chicken broth or vegetable broth
• 115 g pasta (soup noodles, e.g. Corallini, Conchigliette piccole)
• 6 tbsp olive oil
• 2 cloves garlic, finely chopped
• 4 tbsp parsley, flat, chopped
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 14 hours 35 minutes

according to Italian recipe

Cover the beans and let them soak in cold water overnight. Drain and place them in a large pan. Add the broth and bring to a boil. Now put the lid on the pan, but do not cover completely. Reduce the heat and simmer for 2 hours, until the beans are tender. Place about half of the beans and a little of the broth in a food processor or blender and process until smooth. Add this to the remaining beans in the pan and stir well. Bring back to a boil. Now you can add the pasta to the soup, bring back to a boil, and simmer for another 10 minutes. Meanwhile, heat 4 tablespoons of olive oil in a small pan. Add the garlic and sauté gently for 4-5 minutes, stirring occasionally, until the garlic is golden brown. Add this mixture to the beans and stir in the parsley. Season with salt and pepper to taste and serve in warmed bowls with a few drizzles of olive oil.