Noodle Soup with Beans

Ingredients

• 300 g dried beans (Borlotti or white beans)
• 1 large onion
• 1 Carrot
• 1 stalk of celery root
• 1 stalk of celery
• 4 tbsp olive oil
• 2 Bay leaves
• 1 small pork knuckle (cured)
• Salt
• Pepper
• 150 g soup noodles (shell pasta)
• 1 sage leaf
• 1 stem basil (fresh)
• 1 tsp rosemary (dried)
• 1 pinch thyme (dried)

Instructions

1. 1.

   Soak the beans overnight in plenty of lukewarm water. The next day drain the beans in a sieve, rinse thoroughly and let them drip dry.

2. 2.

   Peel and finely chop the onion. Peel the carrot, clean the celery root, peel the celery stalk, and dice everything into small cubes.

3. 3.

   Heat the oil and sauté the onion until translucent, add the remaining vegetables and cook briefly. Add herbs and spices except basil and salt. Add the pork knuckle and beans, pour in 1½ L water, and simmer on low heat for about 3 hours.

4. 4.

   Meanwhile slice half of the basil leaves into thin strips. After 2 hours remove half of the beans from the soup, puree finely and return to the pot. Add noodles 10 minutes before the end of cooking time, lift the knuckle from the soup and cut the meat into fine slices off the bone.

5. 5.

   When the noodles are cooked, re-add the meat and adjust seasoning.

6. 6.

   Serve in deep bowls.