Halwai July 21, 2018


• 1 1/4 cups – dried white beans, soaked overnight
• 6 ounces – spaghetti, ribbon noodles or vermicelli
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 Celery stick, finely chopped
• 1 Garlic clove, minced
• 3 Parsley springs, finely chopped
• 1 sprig – sage, chopped
• 1 Bay Leaf
• 2 tbsp – Olive oil
• salt and freshly ground black pepper


  1. Drain the beans and put in a large saucepan with the onion, carrot, celery garlic, parsley, sage, bay leaf and enough water to cover.
  2. Bring to a boil, then reduce the heat, cover the pan and allow it to simmer gently for 2 hours, or until the beans are soft.
  3. Put one cupful of beans through a food mill or rub through a sieve.
  4. Stir the pureed beans back into the soup.
  5. Season to taste with salt and pepper and bring back to a boil.
  6. Add the spaghetti or noodles to the soup, and boil for about 12 minutes, or until the pasta is cooked and tender but still firm to the bite.
  7. Just before serving, drizzle the olive oil into the soup and a generous grinding of black pepper.
  8. Transfer to individual serving dishes.