Bean Soup with Pasta

Ingredients

• 350 g dried Borlotti beans
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 sprig rosemary
• 750 ml vegetable broth
• 300 g pasta (e.g., ditali)
• 2 tbsp freshly grated Parmesan
• Salt
• ground pepper

Instructions

1. 1.

   Soak the beans overnight covered with water. Then bring to a boil and simmer gently for about 1 hour until tender. Take out roughly half of the beans, then puree the remaining beans with a little cooking liquid.

2. 2.

   Peel and finely chop the onion and garlic cloves. Sauté them in hot oil until translucent. Add the pureed beans, rosemary, and broth, and let it thicken for about 10 minutes.

3. 3.

   Cook the pasta in salted water until al dente.

4. 4.

   Add the beans to the soup with the drained pasta, remove the rosemary sprig, stir in parmesan, season with salt and pepper, and serve.