Pappardelle and beans Soup with the eye
Instructions
Put the beans to soak in a bowl with cold water and let them so all night.
Finely chop onion, celery and carrot.
Cut the bacon into small pieces.
Place the oil in a saucepan and when it is hot add the mince and Bacon; Add the Bay leaves and saute until Bacon fat will be dissolved.
Add the drained beans, bathed with a tbsp of broth and let it evaporate, then remove bay leaf.
Cover with 1 liter and a half of broth, add the concentrate melted in a little hot water, add salt and pepper and simmer at moderate heat stirring occasionally.
A quarter of an hour before removing from heat, add chopped coarsely pappardelle, season with salt and pepper and bring to term.
Ingredients and dosing for 4 persons
- 200 g of type egg pappardelle pasta
- 250 g of dried beans with the eye
- 1 onion
- 1 stalk of celery
- 1 carrot
- 2 leaves of laurel
- 50 g of bacon
- 1 tablespoon of tomato paste
- Broth
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper