Bean soup

Ingredients for 4 people:

Minestra di fagioli
  • 500 grs cannelloni beans
  • 3 peeled tomatoes
  • 2 cloves of garlic
  • 2 sage leaves
  • 1 rosemary twig
  • salt
  • pepper
  • extra virgin olive oil


Boil beans in deep salted water, if they are dried soak for 12 hours before cooking. Brown in oil peeled and squeezed garlic, sage and rosemary in a saucepan. When garlic is well browned, remove from the saucepan with sage and rosemary. Put peeled tomatoes in this flavored oil, cut with a fork and let cook. In the meantime mash half of boiled beans and add to whole beans and tomatoes and let flavor for a few minutes. Now add 2-3 dippers bean cooking broth, and add tagliolini. Let cook for a few minutes. Bean soup should be creamy but not too liquid. Serve with a sprinkle of freshly ground pepper.