Riscossa Spaghetti 500g

Keep In A Cool And Dry Place.

Drain the beans and pass half of them through a vegetable mill. Cut the celery, carrot and shallot into small pieces. Heat the vegetable broth. In a soup pot, sauté the mince and the peeled garlic in oil for a few minutes, over medium heat, until it takes on a golden appearance. Add a tablespoon of broth and continue cooking for 4-5 minutes. Add a ladle of broth, mix, add the whole beans, a pinch of thyme, oregano and marjoram, the sage and leave to flavor for a few minutes over high heat. Mix the blended beans with half a ladle of broth and pour the mixture into the pot. Turn and leave to flavor for a few minutes. Pour almost all the broth and bring to a boil. Season with salt. Throw in the pasta and cook, stirring often with a wooden spoon, according to the cooking time of the chosen format. Add a few ladles of broth if the soup tends to dry out too much. Keep it rather liquid because at the end of cooking it will tend to thicken. In the meantime, wash the parsley, select the leaves and chop them with the crescent on a cutting board. Turn off the heat, season with salt, flavor with ground pepper and chopped parsley. Leave to cool for 5 minutes with the lid on and serve with a drizzle of raw oil.