200g Riscossa ditali lisci
1 celery stalk and top
2 zucchini or other vegetables in season
1 cup dried borlotti beans already cooked
200g of peeled fresh tomatoes in season
oil, salt and pepper
grated Parmesan cheese
a sprig of thyme
Wash and clean the vegetables and cut into chunks.
Slice the onion and slowly sauté in a little oil.
Combine all the vegetables with the oil and cook.
Add a quart of boiling water and a pinch of coarse salt. Add the beans and cook slowly for about 40 minutes, checking that it does not dry out too much.
Add the pasta until cooked al dente.
Salt and pepper to taste, season with a few thyme leaves and serve garnished with a drop of raw oil and parmesan.