A totally vegetarian, healthy, easy to make italian recipe. At the end of summer in Italy, you can buy fresh beans to be shelled which are quick to cook and do not require soaking like dried beans.
Ingredients (Serves 4):
Dried beans—ideally “borlotti” (3 cups)
1 white onion
1 sprig of rosemary
Pasta—reginette (broken into 1 in.-long pieces) or maltagliati (just over ½ pound)
Salt (2 teaspoons)
Olive oil (to taste)
Soak the beans in a large pot overnight.
The following day, drain the beans and fill the pot with fresh water.
Peel the onion and potato, and place them both into the pot along with the beans.
Cook at a boil for 1½ to 2 hours. By that point, the beans should be tender.
Pass the contents through a vegetable grinder, transferring them into a second pot.
Add a liter of water, 2 teaspoons of coarse cooking salt, and a sprig of rosemary to the ground ingredients.
Bring to a boil.
Add the pasta, which should cook for 10 minutes.
Once the pasta is ready, ladle into dishes.
Add a dash of olive oil, to taste.