Ingredients:
• 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
Method:
- Drain the beans and put in a large saucepan with the onion, carrot, celery garlic, parsley, sage, bay leaf and enough water to cover.
- 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.
- Put one cupful of beans through a food mill or rub through a sieve.
- Stir the pureed beans back into the soup.
- Season to taste with salt and pepper and bring back to a boil.
- 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.
- Just before serving, drizzle the olive oil into the soup and a generous grinding of black pepper.
- Transfer to individual serving dishes.