Soup with pasta and beans
Zuppa di pasta e fagioli
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For 4 persons: 200 grams of beans (your choice), 200 g short pasta, 200 ml of tomato puree, 1 piece of kombu seaweed, 1 sprig of rosemary, 2 cloves of garlic, salt, pepper, chives
Leave to soak the beans overnight, then rinse them and then cook for an hour with a piece of kombu seaweed, a sprig of rosemary and two cloves of garlic.
Towards the end of cooking, add salt and when tender remove the rosemary and garlic, drain beans and kombu seaweed, then switch to blender (if you don't like garlic you can also remove it), keeping aside about 1/3 of whole beans.
Cook the pasta in a litre of salt water, combining beans (even those integers) and tomato puree. Add pepper, cook the pasta and serve with a drizzle of olive oil and chives for garnish.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
