Paduan pasta and beans

Preparation:

Preparation: Rinse the beans and soak them in lukewarm water for at least 8 hours. Then drain them, put them in a saucepan and cover them with about 150 cl of cold water. Add salt and cook slowly for about 2 hours. When the beans are cooked, finely chop the garlic with a handful of parsley then heat the oil in a small saucepan, add the prepared mixture and a few rosemary leaves and after 30 minutes, add the flour. Keep the flame to a minimum and stir continuously for about 2 minutes then, when the flour begins to darken, sprinkle it with the tomato puree diluted in 1/2 cup of hot water. When the sauce returns to the boil, pour it into the pot of beans, mix well and season with salt and pepper. Throw in the pasta and cook it, stirring often. Let the soup cool down a little before serving, sprinkle with grated Parmesan. To make the soup thicker, you can pass half of the beans through the vegetable mill before throwing in the pasta. Typically Italian dish, it can be said that there are as many pasta and bean soups as there are Italian families. Depending on the region, different varieties of beans are used and, depending on the latitude, the dressing can be oil or lard, perhaps enriched with ham bone or some pork rind. Except for the Venetian version, pasta and beans are not completed with cheese but rather with a grind of pepper or a drizzle of raw oil.