Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 10 minutes INGREDIENTS 300g + soaking. type of short pasta shells 300g. dried beans 1 onion 1 carrot 1 stalk celery 5 tablespoons extra virgin olive oil 1 bunch of parsley, salt, pepper -------------------------- PROCEDURE Soak the beans in a bowl filled with water for at least 12 hours.
Peeled and chopped onion. Tick and scrape the carrot, peeled celery. Wash the vegetables and let them into pieces. Drain the beans and pour into a saucepan with the vegetables. Cover with cold water, two fingers on the ingredients and start cooking. When the water comes to slow boil, add 2-3 tablespoons of extra virgin olive oil and seasoned with a pinch of salt.
Cook for 1 hour. When 10 minutes of cooking, throw the pasta. Mixed and cooked, remove from heat and serve with olive oil, chopped parsley and freshly ground pepper. Did you know that ... The pasta and beans and 'one of the typical dishes of Italian regional cuisine, especially the Veneto and Tuscany.
The original recipe calls for the use of pork rinds and pork bones, while a typical winter dish, we took advantage of the killing of the pig to make it more 'nutritious and tasty dishes poor. Today we tend to avoid them to make soup less fat and calories. 
Peeled and chopped onion. Tick and scrape the carrot, peeled celery. Wash the vegetables and let them into pieces. Drain the beans and pour into a saucepan with the vegetables. Cover with cold water, two fingers on the ingredients and start cooking. When the water comes to slow boil, add 2-3 tablespoons of extra virgin olive oil and seasoned with a pinch of salt.
Cook for 1 hour. When 10 minutes of cooking, throw the pasta. Mixed and cooked, remove from heat and serve with olive oil, chopped parsley and freshly ground pepper. Did you know that ... The pasta and beans and 'one of the typical dishes of Italian regional cuisine, especially the Veneto and Tuscany.
The original recipe calls for the use of pork rinds and pork bones, while a typical winter dish, we took advantage of the killing of the pig to make it more 'nutritious and tasty dishes poor. Today we tend to avoid them to make soup less fat and calories.
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