240g of Riscossa Macaroni Elbows (mezzi gomiti)
500g of cooked borlotti beans (drained weight)
1 stalk of celery
2 liters of vegetable broth
4 tablespoons extra virgin olive oil
4 cloves of garlic
8 sage leaves
8 sprigs of parsley
Freshly ground black pepper
Drain the beans and pass half of them through a vegetable mill.
Chop the celery, carrot and shallot into small pieces.
Heat the vegetable broth.
In a soup pot, lightly fry the chopped and peeled garlic in the oil for a few minutes over medium heat, until it takes on a golden appearance. Mix in a tablespoon of broth and continue cooking for 4-5 minutes.
Add a ladle of broth, stir, add the whole beans, a pinch of thyme, oregano and marjoram, sage and cook a few minutes over high heat.
Dilute the blended beans with half a ladle of broth and pour the mixture into the pan. Stir and cook a few minutes.
Pour in almost all the broth and bring to boil. Season with salt.
Toss in the pasta and cook, stirring frequently with a wooden spoon, per the cooking time of the selected size. Add a ladle of broth if the soup tends to dry out too much. Keep it fairly liquid because after cooking it will tend to thicken.
In the meantime wash the parsley, select the leaves and chop them with the mezzaluna on a cutting board.
Turn off the heat, add salt, season with the freshly ground pepper and chopped parsley.
Let cool 5 minutes with the lid and serve with a drizzle of raw oil