Prep 2 hrs
Cook 0 mins
- 700 -800 g cannellini beans
- 200 g rigatoni pasta (short, fluted noodles)
- 2 cloves garlic
- to taste unsmoked bacon (fatty)
- 1 sprig sage
- 1 sprig rosemary
- 1 hot red pepper
- to taste olive oil
- Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours). In either case, do not add salt which tends to harden the skins.
- Purie by putting through a vegetable mill, carefully eliminating the husks.
- Put the garlic, rosemary, sage and cubed bacon to sauti briefly in a saucepan with 4 tablespoons of oil.
- Pour on the bean purie. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.
- Throw the pasta into the purie and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.
- It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.
- If you prefer, leave a few beans whole and add them to the saucepan with the purie. Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon), or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste).
this is a simple but tasty recipe