Pasta and Lamon beans (PGI)

Pasta and Lamon beans (PGI)

Ingredients for 4 people

  • 250g of Lamon beans (PGI)
  • ½ stick of celery, ½ carrot, 1 shallot
  • 1 litre vegetable stock
  • 2 spoonfuls of extra-virgin olive oil
  • 2 cloves of garlic, 4 sage leaves, thyme
  • 120g of ‘maltagliati’ pasta
  • parsley, pepper, salt


Drain the beans and put half of the full amount through a food mill. Finely chop the celery, carrot and shallot. Heat the broth. In a soup pot, sauté the mince and garlic in the oil for a few minutes over medium heat, until golden brown.

Add a tablespoon of stock and continue cooking for a few minutes. Add a ladle of broth and stir; add the whole beans, thyme and sage and leave it a few minutes on high heat to intensify the flavour. Dilute the processed beans with half a ladle of broth, then pour the mixture into the soup pot. Stir and leave it to develop flavour for a few minutes. Pour in 5-6 ladles of broth and bring mixture to the boil. Season with salt. Add the pasta and cook, stirring often with a wooden spoon, according to the cooking time of the chosen pasta format. Add a few ladles of broth if the soup starts to dry up too much. Keep the texture quite liquid-like because at the end of cooking it will tend to thicken. Turn off the heat, season with salt, flavour with grated pepper and parsley. Leave to cool for 5 minutes with the lid on, and serve with a drizzle of olive oil.

Recipe taken from the website