Pasta Fagioli

Ingredients for 4 servings:

• 200 g beans, dried white
• 1 piece(s) bacon (Glederländer belly bacon)
• 3 sprigs rosemary
• 6 sage leaves
• 3 tomatoes
• 100 g pasta (short tube pasta)
• 4 tbsp parsley, chopped
• 1 onion(s)
• 5 cloves garlic
• 2 tbsp olive oil
• ¾ liter vegetable broth, also instant
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Bean soup with pasta

Soak the beans the day before. Cook the beans with the bacon the next day. Always keep them well covered. Add more hot water if necessary. Simmer gently. This will take 1-2 hours, depending on the age of the beans. The beans should not fall apart. In the meantime, wash the herbs. Strip the rosemary needles from the stems and finely chop them with the sage leaves. Finely chop the onion and garlic and sauté in the olive oil. Add the rosemary and sage. Wash, peel, and roughly chop the tomatoes. Add them to the herbs and sauté briefly. Simmer for 20 minutes with the vegetable stock. In another pan, dry-fry the pasta until golden brown. Once the beans are tender, use a slotted spoon to add half of the beans to the herb stock. Add the pasta. Purée the rest of the beans with the cooking water and add to the soup. Season with salt and pepper. When the pasta is cooked al dente, pour the stew into a preheated soup pot and sprinkle with chopped parsley and Parmesan cheese.