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