Italian Bean Soup with Pasta
Ingredients
- Ingredients
- 200 grams Borlotti bean
- 100 grams Pancetta (raw, mixed, sliced)
- 1 Culinary herbs
- 1 onion
- 2 cloves
- 1 bay leaf
- 2 sprigs rosemary
- 1 sprig thyme
- 1 garlic clove
- 1 large onion (purple)
- 1 small carrot
- ½ stalk Leeks
- 1 cut Celery root
- 1 red chili pepper
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 120 grams Pasta (as desired)
- 2 leaves Lettuce
- peppers
- 5 Tbsps balsamic vinegar
- olive oil (cold pressed)
- 12 Bacon (gossamer, roasted)
Preparation steps
Soak the beans overnight in plenty of water.to soak. The next day, cut the bacon into small cubes. Drain the beans and put in a pot with 2 liters (approximately 8 1/2 cups) of water and 1/3 of the chopped bacon. Peel the onion and add to the pot with the bay leaf and clove. Heat and simmer for about 30 minutes.
Remove the garlic and the onion. Peel the carrot and celery, rinse the leeks and chop everything finely. Rinse the chile pepper, remove seeds and ribs and cut into thin rings.
After 30 minutes, drain the bean mixture through a sieve, taking care to collect the liquid. Remove the onion, bacon and herbs. Put clear water in the pot and put back on the stove with the oil. Saute the rest of the bacon and the vegetables in it, stir in the tomato paste and chile pepper. Add the beans and cook everything for another 15 minutes.
At the same time, cook the pasta in plenty of salted water according to package instructions until al dente. Rinse the lettuce and cut into very thin strips.
Season the stew with vinegar and pepper, pour into soup bowls and garnish with the pasta, roasted bacon and lettuce strips. Serve hot with rice or fresh bread.
