Pasta E Fagioli

Ingredients

250 gr kidney beans
32 gr pancetta
1 bay leaf
1 garlic clove
6 sage leaves
2 celery stalks
2 onions
2 carrots
75 ml olive oil
1,400 ml water
3 gr thyme
8 gr rosemary sprigs
110 ml tagliatelle soak the beans overnight in water
16 ml olive oil

Instructions

heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.