White Bean Soup with Macaroni

1. soak beans in cold water for one night. Drain beans, make in 3 liters of water, with the saucepan closed, 2 1/2 hours. Add pancetta, 2 sprigs of sage , olive oil and salt.

2. remove the peel from the carrots, cut into coarse pieces, chop the garlic coarsely.

3. after 2 hours, remove the bacon, set aside. Remove 1/3 of the beans with 200 ml of liquid and grind with a blender. Set aside.

4. after 2 and a quarter hours of cooking, add the carrots and macaroni and finish cooking quietly over medium heat.

5. cut the pancetta without the pork rind into 1 1/2 cm cubes.

Pluck the leaves from the remaining sage, setting aside 6 leaves. Coarsely chop the remaining sage leaves and add to the soup with the pancetta and bean puree. Bring to the boil briefly, season vigorously with salt and freshly ground pepper and fold in a little olive oil.

Arrange in deep plates, garnish with sage leaves and sprinkle with Parmesan cheese.

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