Bean and Noodle Soup with Truffle

Ingredients

• 150 g dried beans (e.g., Borlotti)
• 1 stalk Celery
• 2 carrots
• 150 g parsnip
• 4 Spring Onions
• 800 ml vegetable stock
• 250 g orecchiette pasta
• Salt
• 1 tbsp freshly chopped parsley
• black truffle (fresh shaved)

Instructions

1. 1.

   Soak the beans overnight. Drain them the next day and cook in plenty of water for about 1.5 hours until tender.

2. 2.

   Wash, peel, and finely dice the celery stalks, carrots, parsnip, and spring onions; slice the celery stalks thinly.

3. 3.

   Bring the stock to a boil and gently simmer with the vegetables for about 10 minutes.

4. 4.

   Cook the orecchiette in salted water al dente. Drain and add to the soup with the beans. Season with salt and pepper and serve on plates.

5. 5.

   Sprinkle with parsley and garnish with freshly shaved truffle before serving.