Instructions

Prepare the Beans

Soak the dried beans overnight in plenty of water.

The next day, rinse them, transfer to a pot, cover with cold water, add bay leaves, and cook for about 80 minutes until tender.

Prepare the Base

Finely chop the onion, celery, and carrot.

Cut the ham and lard (or bacon) into small strips.

In a saucepan, heat extra virgin olive oil with a garlic clove and sauté the vegetables for about 5 minutes.

Add the ham and lard and cook for another 2 minutes.

Build the Soup

Add the cooked beans to the pan along with a ladle of their cooking water.

Add the tomato sauce, season with salt and pepper, and cook for about 20 minutes over medium heat.

Create the Creamy Texture

Take two ladles of the mixture and blend them until smooth.

Return the blended cream to the pot.

Cook the Pasta

Add the pasta directly into the pot and cover with the bean cooking liquid.

Cook, stirring occasionally, until the pasta is al dente.

Finish and Serve

Add chopped rosemary, mix well, and let the dish rest for 3 minutes.

Finish with a sprinkle of black pepper and serve hot.