Soup Bean with Paste Barilla

Ingredients for 4 people:
-500g(5.29 oz) of boiled Borlotti beans
-250g(8.82 oz) of small noodles pasta Barilla
-500ml(5.29 oz) of broth
-100g(3.52 oz) of chopped onion
-100g(3.52 oz) of minced carrot
-100g(3.52 oz) of chopped celery
-2 minced sage leaves
-50g(1.76 oz) grated Parmesan
-4 tablespoons of extra virgin olive oil
-200g(7.05 oz) of tomato puree
-salt and pepper

Preparation:
1) Dice the onion, celery and carrots. Put them all to fry in an earthenware casserole. Cook well.
2) Add the Borlotti beans and the finely chopped sage to the saucepan, mix and continue to cook over medium/slow heat.

3) Add the tomato puree and broth to the cooking. Continue to cook and stir.

4) Take 2 ladles from the crock and put them in another container and blend everything with an immersion blender. Blend until everything becomes a puree.
5) Add the Barilla diced pasta and the puree to the crock and cook for the cooking time of the diced pasta.
6) Serve everything still hot and add a drizzle of extra virgin olive oil and Parmesan over the dish.

Buon Appetito!!