Bean and Bean Soup Maltagliati or Badly Married

Place the dried borlotti beans in a bowl, cover them with plenty of water, and let them soak overnight. After soaking, they should be visibly hydrated and more tender; drain them before using. If using fresh beans, skip this step and proceed directly to cooking them.

Pour the olive oil into a saucepan large and add the chopped parsley together with the clove of garlic crushed. Brown them over medium heat, without burning the garlic: the soffritto It's ready when it releases the aromatic scent of parsley and the garlic appears lightly golden.

Add the soaked beans, then add the peeled and chopped ripe tomatoes, or the canned whole peeled tomatoes already ready. Mix to distribute the seasoning and let it flavour briefly: the tomato must blend with the oil and the soffritto without drying out.

Pour two liters of water, season with salt to taste and slowly bring to the boil. Lower the heat and let it simmer for about an hour and a half, with a regular and gentle boil, until the beans are well cooked and easily pierced with a fork.

Using a perforated skimmer, remove about half of the beans in the saucepan and pass them through a food mill Finely mesh. Process until smooth, then scoop out the puree, discarding the creamy part that will help thicken the broth.

Return the bean puree to the broth and stir thoroughly. Bring the soup back to a gentle simmer: the consistency should thicken, while still retaining a portion of the whole beans clearly visible in the liquid.

Pour the maltagliati Add them to the boiling soup and cook them until tender. Stir gently to prevent the pasta from sticking to the bottom; the broth should coat the pasta without being too runny.

Divide the soup into plates and garnish with a generous sprinkling of Parmigiano Reggiano grated, a drizzle of olive oil olive oil and a sprinkle of pepper. Serve immediately, while the pasta is still piping hot and creamy; for a more intense flavor, you can use spicy oil.