Pasta e fagioli padovana (2)

Rinse the beans and put them to soak in lukewarm water for at least 8 hours.

Then drain them, put them in a saucepan and cover with about 150 cl cold water.

Add salt and cook slowly for about 2 hours.

When the beans are cooked, fine chopped garlic with parsley then heat oil in a small saucepan, place the chopped mixture and a few Rosemary and after 30 minutes, add the flour.

Keep the heat low and stir constantly for about 2 minutes and then, when the flour begins to darken, add the tomato puree diluted in 1/2 cup of hot water.

When the sauce boil, pour it into the pot of beans, mix well and season with salt and pepper.

Throw the pasta and Cook, stirring continuously.

Let the soup cool slightly before serving, sprinkle with grated Parmesan.

To make the soup thicker, you can toggle between a ricer half of beans, before throwing the dough.

Typically Italian dish, you can tell that the pasta soups and beans are as many as there are families.

Depending on the region, using different varieties of beans and, depending on the latitude, the seasoning can be oil or lard, perhaps enriched with the ham bone or some pork rind.

Except in veneta, pasta e fagioli fails with cheese but rather with ground pepper or with a drizzle of raw oil.