Bean Soup recipe

Ingredients

• 6 ounces short pasta or 5 ounces rice
• 6 ounces dried beans (white or borlotti)
• 1 tablespoon tomato paste
• 2 cloves garlic
• Sage
• Rosemary
• Minced chili pepper to taste
• Olive oil
• Salt and black peppercorns

1. Soak the beans in 6 cups of cold, salted water overnight.
2. Transfer to a pot over medium-high heat, add 1 clove of garlic, some sage and 2 tablespoons of olive oil, and cook until tender. Purée the beans and return to the cooking liquid.
3. In a pot, brown a whole clove of garlic, some rosemary and chilli pepper in 2 tablespoons of olive oil.
4. When the garlic begins to brown, add the tomato paste dissolved in a little water, simmer a few minutes, then pour in the bean soup.
5. Cook for 10 minutes, remove the garlic and aromatic herbs, salt to taste and add the pasta. Cook until the pasta is done.
6. Serve hot, preferably without cheese but drizzled with olive oil and sprinkled with pepper.
7. Instead of pasta, you can use 4 ounces of rice.