400 g/14 oz dried white beans, soaked in cold water overnight and drained 3 tablespoons olive oil • 4 sage leaves
1 clove garlic, crushed 3 tablespoons passata
80 g/3 oz maltagliati pasta salt and pepper


1.Put the beans into a saucepan, add cold water to cover and bring to the boil. Reduce the heat and simmer for about 2 hours.
2.Transfer half the beans to a food processor and process to a purée. Heat the olive oil in a saucepan, add the sage and garlic and cook for a few minutes.
3.Pour in the bean purée and 1.5 litres/2/pints water, season with salt and pepper and stir in the passata. Finally, add the whole beans.
4.Bring to the boil, add the pasta and cook for 10 minutes or until al dente, then ladle into a soup tureen. This is excellent hot, cold or even warm

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