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

Preparation:

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.