Fresh beans are used for this soup to which one can add a vinegar spoon like our grandads taught us. They then took it to the summer sun hot fields.
Ingredients for 4/6 people
500 g of dried beans
100 g short pasta
100 ml extra virgin olive oil Ul'ka
2 L vegetable broth
2 '00' flour tablespoons
1 vinegar spoon
1 bay leaf
1 garlic clove
1 onion
salt
pepper
Equal parts of sun and shade to play with the dog in the courtyard
Soak the dried beans overnight. Remove the water, rinse them well and boil them in salted water, adding the whole onion. Once cooked, set three tablespoons of beans aside and pass the rest through the mill. Prepare the disfrito: place two tablespoons of extra virgin olive oil Mackè in a nonstick pan and add two tablespoons of flour. Cook for 5-10 minutes stirring constantly with a wooden spoon until the mixture has taken on a light brown color. Add half a liter of vegetable broth, stir well to avoid lumps and boil for a few minutes. Add beans smoothie, the remaining vegetable broth, the bay leaf, a clove of garlic and cook for 20-30 minutes. After this time, add salt and pepper, add the whole beans set aside and pasta. Cook the pasta and serve it in each plate by adding a tablespoon of vinegar.