Bean pot with pasta

Name: Bean pot with pasta
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 300 g dried borlotti beans; 2 Onions; 8 Branches of rosemary; 4 TABLESPOONS + 4 tsp olive oil; 1 fresh bay leaf; 2 l Meat broth; 150 g D; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Wine vinegar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

300 g dried borlotti beans
2 Onions
8 Branches of rosemary
4 TABLESPOONS + 4 tsp olive oil
1 fresh bay leaf
2 l Meat broth
150 g D
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Wine vinegar

Directions

1
Soak the beans in plenty of cold water overnight. Peel and slice the onions. Wash the rosemary, dab dry, put some stems aside for garnishing. Pluck the remaining rosemary from the stems and chop finely. Heat 4 tablespoons of oil in a saucepan.
2
Fry the onion slices, bay leaf and chopped rosemary for 1-2 minutes, except for a little bit for sprinkling. Put the beans in a sieve and rinse. Add stock and beans to the onions, cover and simmer for 2-2 1/2 hours, stirring occasionally. Cook pasta in boiling salted water according to package instructions. When the beans are cooked, remove about 2/3 with a skimmer. Puree the rest briefly. Drain the noodles and let them drain. Add to the soup with the beans. Season with salt, pepper, 1 pinch of sugar and vinegar. Serve the soup, sprinkle with chopped rosemary and garnish with rosemary sprigs.
3
Puree the rest briefly. Drain the noodles and let them drain. Add to the soup with the beans. Season with salt, pepper, 1 pinch of sugar and vinegar. Serve the soup, sprinkle with chopped rosemary and garnish with rosemary sprigs. Sprinkle with 1 teaspoon of olive oil each. Serve with wholemeal baguette
4
Waiting time 12 hours