PASTA AND BEANS

Preparation: 20 minutes

Soaking: 12 hour

Cooking: 1 hour

Servings: 4

INGREDIENTS:

• 7 oz. (200 g) dried white beans
• 7 oz. (200 g) dried cannellini beans
• 7 oz. (200 g) dried borlotti beans
• 2 tbsp. (30 ml) extravirgin olive oil
• 7 oz. (200 g) yellow onion
• 3 1/2 oz. (100 g) carrots, or about 2 small
• 3 1/2 oz. (100 g) celery, about 4 stalks
• 1 sprig fresh thyme, leaves removed
• 5 1/3 oz. (150 g) ditalini
• salt and pepper

INSTRUCTIONS:

1. Soak the white beans, cannellini beans and the borlotti beans in cold water overnight.
2. The next day, drain the beans and clean and chop the onion, carrot, and celery.
3. In a saucepan, heat the oil until hot. Add the onion, carrots, and celery and cook, stirring; then add the beans and the thyme leaves. Add enough cold water to cover and continue to cook.
4. Ten minutes before the beans are tender, season with salt and pepper, add the ditalini and cook until the pasta is done.
5. Transfer to individual bowls and serve.