Noodle Soup with Beans
Ingredients
- Ingredients
- 300 grams dried Beans (borlotti beans or kidney beans)
- 1 large onion
- 1 carrot
- 1 cut Celery root
- 1 stalk Celery
- 4 Tbsps olive oil
- 2 bay leaves
- 1 small ham hock (cured)
- salt
- freshly ground peppers
- 150 grams soup noodles (pasta shells)
- 1 Sage
- 1 sprig Basil (fresh)
- 1 tsp rosemary (dried)
- 1 generous pinch thyme (dried)
Preparation steps
Soak beans overnight in abundant lukewarm water. The next day, pour beans through a sieve, rinse and drain.
Peel onion and chop finely. Peel carrot, rinse celery, peel celery root, cut everything into small cubes.
Heat oil and cook onion until soft. Add remaining vegetables and cook briefly. Add herbs (except fresh basil) and spices, season with salt and pepper. Add pork and beans and pour in 1 1/2 liter (approximately 6 1/4 cups) water. Cook for about 3 hours at very low heat.
In the meantime cut half of the basil leaves into thin slices. After 2 hours, take half the beans out of the soup, puree and add again. Add noodles 10 minutes before cooking is finished. Lift leg out of the soup and cut meat into thin slices from the bone.
When noodles are cooked add meat again and season soup again with salt and pepper.
Serve in deep bowls.
