Pasta and bean soup is a tasty recipe prepared with legumes and whole grain pasta, complete from the nutritional point of view and very satiating! Moreover, this soup can warm you up from the inside and is the ideal dish for this period of the year. In order to make this dish tastier you can add some ground pepper and this incredible soup is ready!
Ingredients for 4 persons
350 g of dry borlotti beans
250 g of whole grain ditalini pasta
1 stick of celery
1 onion
1 carrot
2 ripe tomatoes
1 leaf of laurel
Some leaves of sage
parsley
extra virgin olive oil
Sea salt
Pepper
1,5 liter of water
Rinse the beans and soak them for a whole night. The day after chop up the onion, the celery, the carrot and the parsley and sauté them in a frying pan with a little olive oil and a tablespoon of water. Add the drained beans, the tomatoes cut into pieces, the leaf of laurel and the sage. Cover with 1,5 liter of water and cook until the beans are tender. Take, with a skimmer, a part of the beans and mash them with a fork, put again the mashed beans in the soup. Add salt and the pasta, if the soup is too thick you can add some water. Cook in accordance with the timing reported on the pack of the pasta. Finally, remove the laurel and serve the soup with a little olive oil and, if you like, some ground pepper.
