Fresh Pasta and Red Beans Soup, family recipe :)

A delicious soup to consume on cold evenings, the flavors of Italian traditions on the table

The pasta and bean soup that we present to you is a recipe that my mother often prepared, a simple dish with a rich flavor. Easy to prepare, try it and you'll do many many times even after.

I haven't had such good soup in a long time, thank you! Assia Meroni

Quando vivevo in Corea del sud dove gli inverni erano molto rigidi, ricordo che spesso con i colleghi di mio padre e le loro famiglie ci trovavamo in quello che chiamavamo "Il Club" che altro non era che un gande salone attrezzato con cucina, tavoli e un tavolo da ping pong. Qui preparavamo pranzi e cene per condivideli inieme e sentire meno la nostalgia delle nostre case e famiglie in Italia. Una delle ricette più gettonate era proprio la pasta e fagioli, preparata in dei pentoloni enormi perchè eravamo comunque in 20-30 persone e anche più

Fresh Pasta and Red Beans Soup

Ingredients

DIFFICULTY': medium

PREP. TIME: 30 minutes

COOKING TIME: 1h e 30 

COST: cheap

DOSES FOR 4 PERS.:

• 300 g dried red beans

• 1 dried laurel leave

• 1/2 tea spoon di bicarbonate

• 1/2 onion

• 1 carrot

• 1package of diced smoked bacon

• 1 clove of garlic

• 2spoon of chopped parsley

• 1 spring of rosemary

• 2 sage leaves

• 1 fresh chili pepper

• olive oil

• sat and peppar

FRESH PASTA:

• 300 g 00 flour

• eggs

• 2 spring of rosemary

HOW TO:

1. Let's start cooking the beans in a pressure cooker (or in the pot for about 2 hours), add a bay leaf, the bicarbonate of soda and the water, less than half, close and from when it starts whistling about 45-50 minutes. Let the pot cool, open it, drain the beans.

2. We prepare the fresh pasta: arrange the flour on a pastry board, add the eggs and the finely chopped rosemary (only the needles, remove the sprigs), knead until obtaining a homogeneous mixture, wrap in cling film and let it rest for at least half an hour. Now.

   
   

3. We prepare a mixture of onion, carrot, parsley and chilli pepper. Pour some oil into a tall pan, add the chopped mixture, rosemary, sage and a clove of peeled and crushed garlic, fry and add 2/3 of the beans, leave to flavor for a few minutes, remove the garlic and rosemary and cover with plenty of water (the quantity depends on whether you prefer a drier or more brothy Pasta e Fagioli). Bring to the boil and cook for about 30 minutes. Season with salt.

   
   
   
   
   

   

   
   
   

4. Roll out the dough with a rolling pin or with a machine, cut into strips about 2 cm wide and cut into squares on the bias and somewhat randomly.

   
   

5. Take the remaining beans and blend them with possibly a little soup liquid, set aside

   
   

6. Heat a non-stick pan, pour in the bacon and let it become crispy. Place it in a saucer with absorbent paper and set aside.

   
   

7. Pour the maltagliati into the soup, also add the bean cream and cook until the pasta is cooked to your liking. Serve hot with cubes of crispy bacon, a drizzle of raw oil and pepper.

   
   

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