Alberto's bean soup

Ingredients for 6 servings:

• 300 g borlotti beans
• 150 g pasta (Ditalini, very short pasta)
• 1,000 ml broth, strong
• 2 onions
• 1 carrot(s)
• 2 stalk(s) Celery
• 1 tbsp tomato paste
• 1 piece(s) bacon rind
• 200 ml red wine
• 2 bunches of parsley
• 4 cloves garlic
• Parmesan, freshly grated
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Soak the beans in water overnight. Fry the finely chopped onions, carrots, and celery in a little oil in a pan until translucent. Add the tomato paste and the pork rind and fry until browned. Deglaze with red wine and cook until the wine has almost completely evaporated. Drain the beans and reserve the bean water. Add the beans to the pan and simmer over low heat for a while. Make a broth from the bean water and add it to the pan. If there is too little liquid, add more water. Season to taste. Cover and simmer until the beans are cooked (3/4 to 1 hour), then test for doneness. About 10 minutes before the end of the cooking time, add the pasta and cook until al dente. Season to taste with salt and pepper. Fry the finely chopped parsley and garlic in olive oil for about 5 minutes while still hot and add to the soup. Serve lukewarm and sprinkle generously with Parmesan cheese. Roasted garlic bread goes excellently with it.