Bean soup with pasta

Ingredients for 4 servings:

• 300 g beans, dried borlotti or white
• 1 piece(s) of bacon – rind or bacon
• 1 sprig(s) rosemary
• 3 stalks of thyme
• 6 sage leaves
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 3 tomatoes
• 1 potato(s)
• ¾ liter vegetable broth
• some salt and pepper
• 100 g pasta, short tubular pasta or Italian soup noodles -Ditalini-
• 3 tbsp parsley,
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

rustic Tuscan soup with borlotti beans

Soak the beans in cold water overnight or for at least 4 hours. The next day, place the beans in a pot with the soaking water and rind, cover well with water, and bring to a boil. Simmer the beans over low heat for 1-2 hours until they are very soft but not falling apart. The beans must always be covered with water; add more hot water if necessary. Wash the herbs and shake dry. Strip the rosemary and thyme stems and finely chop them, as well as the sage leaves. Peel and finely dice the onion and garlic. Heat the oil in a second pot and sauté the onion, garlic, and chopped herbs. Place the tomatoes in boiling water for 1/2 minute, then peel, core, and roughly dice. Peel the potatoes and dice them as well. Add the tomatoes and diced potatoes to the herbs, sauté briefly, and then pour in the broth. Simmer the herb broth for 20 minutes. Once the beans are ready, use a slotted spoon to add about half of them to the herb broth. Remove the bacon rind. Purée the remaining beans in their cooking water with a hand blender or a blender, then add to the herb broth. Season well with salt and pepper. Add the pasta to the bean stew and simmer over low heat until the pasta is al dente. Sprinkle with parsley and Parmesan cheese and serve.