Pasta and beans Tuscan style

The recipe for pasta and beans is a classic of Italian cuisine, a first course with an unmistakable flavor that has its roots in rural tradition. A classic and comforting Italian dish that warms the soul and is sure to win everyone over with its timeless flavor. 

Pasta and beans: I really like this soup; my grandmother often prepared it for me and even today I like to prepare it with the leftovers of the pasta that are also already coupled in supermarkets under the name of mixed pasta ... Delicious and rich in vitamins you just need a soup especially in these gloomy days.

INGREDIENTS.

Dried cannellini beans 300 gr

Salt

Rosemary 1 sprig

Garlic 1 clove

Tomato paste 2 tablespoons

Mixed pasta 150 gr

Oil

Pepper

PREPARATION:

We clean and wash the beans by removing the ugly ones and checking if there are impurities. Let's put them in a container and covered with water let them rest 12 hours, theoretically all night. Pour them into the colander and rinse them well. Combine in a pot, beans and the sprig of rosemary tied with a kitchen string and the whole unpeeled garlic. We cover with water and let it come to a boil over low heat. We lower the heat and let it cook for the cooking times prescribed on the package of only go from one to two hours or until they become tender. We salt at the end of cooking. We add the tomato paste, bring to a boil and combine with broken or mixed pasta.

Cook over low heat for 10 minutes until the pasta is cooked. Season with raw oil a few tablespoons, black pepper to taste.

This recipe is rather light, if you love a more rustic flavor do not put garlic and rosemary in the water but brown them in oil for a few minutes and covering with pasta and cooked beans. You can also blend a third of beans with a little water for a creamier soup, I love to add a peeled potato. For soaking you can also use the pot intended for cooking.