Ingredients
- 600 g shelled fresh borlotti beans
- 200 g dry pasta like short maltagliati
- 40 g celery
- 40 g carrot
- 40 g onion
- 2 potatoes
- laurel
- extra virgin olive oil
- coarse salt
- pepper
For the recipe some pasta and beans, peel celery, carrot, onion and potatoes and cut them into pieces. Collect them in a saucepan with the beans, add cold water to cover, a pinch of salt and 1 bay leaf and cook for about 25 minutes.
Put then set aside 3 ladles of beans. Remove the bay leaves and celery, blend everything else and add the whole beans to the cream.
Cook aside the pasta, very al dente, then add it to the soup and cook everything together for another 1 minute. Serve by completing with a drizzle of oil, a sprinkle of pepper and, to taste, a few slices of raw ham or toasted bacon.
Advice: For a fragrant soup, collect 50 g of extra virgin olive oil, 30 g of butter, a sprig of rosemary, one of sage, a clove of garlic and a little chilli in a small saucepan; heat very gently for 2-3 minutes, without boiling, then strain. Add a drizzle of this dressing when blending the beans or in the finished dish.
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