Pasta Special: Pasta E Fagioli, Pasta with Beans

Soak cannellini beans in enough cold water for one night.

The following day, pour off the water, put the beans in a saucepan, add 30 ml of bacon rind, celery, olive oil, garlic, larding onion and bunches of herbs. Cover with water and bring to a boil. Reduce heat and gently simmer until beans are tender. Remove bacon rind, pickled onion and herb bouquet, add diced tomatoes, season with salt and freshly ground pepper and make another 15 min until beans are very soft, then remove 1/3 of the beans and set aside. Mash the remaining beans in the cooking broth with the rest of the olive oil (70 ml), maybe pour a little more water. Return the whole beans to the saucepan and season the soup with a tiny bit of juice from a lemon. Cook the ditali pasta in salted water a tiny bit shorter than al dente, drain and add to the soup.

Finish the pasta in it. Be careful not to burn anything.

Serve the soup with grated Parmesan cheese.

Tip: Feel free to prepare the double batch. The soup tastes just as good warmed up.

Refosco dal Peduncolo Rosso from Livon in Friuli harmoniously accompany the beans.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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