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Pasta and beans: that goodness!

Pasta and beans: that goodness!

There are some things that would have to be invented if they didn't exist: and pasta and beans unquestionably belong to this category; together, clearly, at the pasta and chickpeas, my other great passion.
A dish like this, regardless of the season, must pass by my table at least once a month; it must pass, let's say, and stop there, to be eaten on the spot!

I don't pretend that my version is the ne plus ultra, also because it is a dish that uses what is at hand, in season and in time!

Because, if it is in season, fresh and then boiled beans are good for us; but out of season the ideal are dry ones that must be soaked the day before. So if there is no time, canned ones will also be a great solution.

For pasta the situation is different: when you get to the bottom of a container, be it spaghetti, penne or macaroni, you always find yourself with broken pieces that slightly disfigure; and equally, when making fresh pasta, many small scraps are left behind; and throwing them away is a regret ... I have kept, like so many others, a nice extra jar of pasta: and here all the pieces of broken pasta and the scraps, made to dry well, of fresh pasta end up. Ideal for soups and dishes such as pasta and beans.

Of course, if you want to be refined, striped thimbles would do well; but there is no need to exaggerate.

And for the broth, at least in my kitchen, what is ready from the day before or from the freezer is fine: whether it is meat, chicken or vegetables.

Ingredients:

beans, ready

g.

250

pasta

g.

100

onion

pc.

1

brunoise (See note)

g.

50

bacon or bacon

g.

40

extra virgin olive oil

TS.

2

garlic

clove

1

rosemary (sprig)

pc.

1

salt and pepper

q.s.

White wine

ml.

50

broth

q.s.

Preparation:

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Assuming that the beans are ready, start by cutting the bacon or bacon into small cubes (also smoked: it depends on personal taste); transfer it to the pot adding a drizzle of oil and start browning it.

Slice the spring onion and pour it into the pot; after a minute add the brunoise already prepared. Chop the garlic and rosemary and let them brown briefly with the rest.

Put the beans in the pot and let them flavor then, raising the heat, pour some white wine and let it evaporate. Cover with the broth (the amount depends on the density you want to get from the soup; and clearly on the amount of pasta you want to add) and bring to a boil. Cover and lower the heat.

After about ten minutes, remove half of the beans from the pan with the aid of a slotted spoon and set them aside; if a part of sautéed is also reserved, never mind!

Spend the rest with a hand blender or a food mill.

Pour the beans again, bring back to the boil and add the pasta. Cover, lower the heat and let it cook for another quarter of an hour: in this case the pasta does not need to be al dente.

Turn off the heat and let it cool. Pour into dishes and dress with EVO oil and freshly ground black pepper according to taste.

Buon appetito!

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  • Note: The brunoise it would be the chopped mixture of celery, onion (or leek) and diced carrot for the sauté: I prepare it once every two or three months and then, after freezing it well distributed on a tray in the freezer, I put it in bags or cans, ready to use at any time. (Description)
  • This soup is great, perhaps better, the next day; heated.

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