Soak the beans in plenty of water the day before. The next day, coarsely dice 2 (!) cloves of garlic and simmer with the drained beans and sage leaves in a large pot with 2 liters of water and a little salt, covered, for about 2 hours. Once the beans are soft, strain everything through a sieve. Finely dice the remaining garlic and roast it together with the chopped rosemary and some chili powder in olive oil until the garlic is yellow. Stir the flavored oil through a sieve directly into the bean puree. Cook the pasta in boiling salted water until al dente. Drain and mix into the bean soup. If the soup is too thick, add some more hot soup.
Pasta E Fagioli (Bean Soup with Pasta)
Rating: 4.06 / 5.00 (16 Votes)
Total time: 1 hour
Servings: 5.0 (servings)