Servings:
4
Prep time:
30
Cooking time:
90
INGREDIENTS
- - 250 g of semolina raw pasta
- - 1 kg of borlotti beans
- - 6 plum tomatoes
- - 1 stalk of celery
- - 1 carrot
- - 1 small onion copper
- - 1 clove of garlic
- - 1 hot pepper
- - 1 bunch of basil
- - oil
- - salt
- - chili powder
INSTRUCTIONS
- Blanch the tomatoes in boiling water, peel and cut into chunks and drain in a colander.
- Chop the onion, celery (including the leaves) and carrot. Put to fry with the garlic with 2 tablespoons of olive oil in a heavy-bottomed saucepan. Add the tomatoes, red pepper, a pinch of salt and cook for 3-4 minutes.
- At this point add about 2 liters of water and shelled beans. Cover and cook over low heat for one hour (but you should begin to taste after about forty minutes, because the cooking time is variable).
- Add salt to the now tender beans, whip half and put back the past in the pot. Cover and cook for another 20 minutes over low heat, stirring very often because it tends to stick to the pot.
- Finally add the pasta and cook until al dente, stirring frequentemente. If necessary, add a little boiling water (keep in mind that the soup cools it becomes more dense, so let enough fluid). Just before removing from heat, add a handful of chopped basil and a couple of tablespoons of olive oil.
- Serve the pasta warm or cold decorated with basil leaves and accompanied with olive oil and chili powder to add to the pleasure.
