Classic Italian Pasta and Bean Soup
Ingredients
Pasta dough
- 2 eggs
- 100 g all-purpose flour
- 100 g semolina flour
Condimento
- 650 g fresh or soaked borlotti beans
- 200 g celery-carrots-onions mixture
- 1 tablespoon tomato paste
- extra virgin olive oil
- salt
- pepper
- 1 bay leaf
- 1 sprig rosemary
- 1 garlic clove
- 1 thick slice of lardo
Preparation
Mix eggs, all-purpose flour, and semolina flour to form pasta dough, knead until smooth, rest for 30 minutes, then shape and cook the pasta as desired.
Heat olive oil in a large pot, add lardo and garlic, and sauté until fragrant.
Add the celery, carrots, and onions mixture, cook until softened.
Stir in tomato paste, add borlotti beans, bay leaf, rosemary, salt, and pepper, then cover with water or stock and simmer until beans are tender.
Cook the fresh pasta in boiling salted water until al dente, drain, and combine with the bean mixture, or cook the pasta directly in the bean broth if preferred.
Serve the soup hot, optionally garnished with extra olive oil or cheese.
