Pasta with Borlotti Beans

Ingredients:

200 g Striped thimbles (or any other size of soup pasta), 250 g Borlotti beans (requires 12 hours of soaking), 100 grams. diced smoked bacon, 1\2 Glass of white wine, 1 Small onion, 1 Carrot, 1 Small celery stick, Salt and Pepper, Bay leaf, Sage and rosemary, Olive oil

Instructions and procedure:

Brown a chopped onion, celery and carrot in a large pan with a drizzle of olive oil. When the sauté is ready, add the bacon and brown them for a couple of minutes. Now, add the well-drained Borlotti beans, salt, celery with pepper, a sprig of rosemary, a few sage leaves and bay leaf. Those who prefer can also add a couple of spoons of tomato sauce. Brown the beans in a couple of minutes in the stir-fry to flavor them properly, then blend with white wine. Once the alcoholic part of the wine has been blended, add hot water until the beans will be fully covered. Put the lid on and cook the soup over low heat. Blend a small part of the beans with the help of an immersion blender; this little trick will make the soup creamy. If you want you can stop at this point in the recipe and enjoy the bean soup with croutons or bread. Otherwise, you can add the pasta, extending the cooking base with other hot water. For a better flavor, cook the pasta in the bean soup, stirring constantly and finally dress with a little bit of olive oil. Enjoy your meal!