This soup is eaten very thick. I consider it a meal and love to season it with chili sauce or Tabasco. Cook the dry beans yourself, and in season, use the freshest beans available at the market in late July.
*ingredients :
°2 tsp olive oil
°500 ml chop onion
°1 can (398 ml (14 oz) diced tomatoes
°2 cloves minced garlic
°2 to 2.5 liters (8 to 10 cups) chicken or vegetable broth
°3 or 4 2.5 cm (1 inch) pieces of Parmesan cheese rind or 125 ml (½ cup) Parmesan cheese, freshly grated at the end of cooking
°2 small sprigs of rosemary
°2 packages, 540 ml (19 oz), small white beans or 1 quart (4 cups) cooked white beans*
°1 to 2 ml chili flakes
°5 to 10 ml (1 to 2 teaspoons) salt (depending on the broth used)
°225g (8 oz) short pasta (detalini, topetti...) or broken tagliatelle
°Freshly ground pepper
Toppings, of your choice
°Fresh grated Parmesan cheese and chopped Italian parsley
°Rosemary oil
°Chili sauce or Tabasco
°Parmesan and sesame tiles
* Preparation :
In a large, heavy-bottomed saucepan over low heat, heat the oil and sauté the onions, covered, for 5 minutes, without letting them brown.
Add the tomatoes, garlic, 2 liters (8 cups) of broth, bits of Parmesan rind, and rosemary. Bring it to a boil.
Reduce the heat and simmer for 5 minutes, mix in the washed and drained beans as well as the chili flakes. Taste and salt.
Using a creamer, pour 500ml (2 cups) of soup into the bowl of a blender and puree it. Return the mash to the soup.
Add the short pasta and simmer 5 to 10 minutes or until tender.
Remove the rosemary sprigs and chop off the Parmesan cheese rind if adding to the broth. Otherwise, adding grated cheese.
If the soup is too thick, thin it out with a little more broth. Pepper or spice to your taste.
Serve the soup hot with the chosen garnish.
ENjoy !
