Borlotti Lamon Beans

Ingredients:
200 g. ditali rigati (or other soup pasta), 250 g. Borlotti beans (soak for 12 hours), 100 g. diced smoked bacon, half a glass of white wine, 1 small onion, 1 carrot, 1 small celery stalk, salt and pepper to taste, bay leaf, sage and rosemary, olive oil to taste.

Procedure:
Fry the well chopped onion, celery and carrot in a large saucepan with a little olive oil. When the sauté is ready, add the bacon cubes and fry them for a couple of minutes. Now add the well-drained Borlotti beans, salt to taste and season with pepper, a sprig of rosemary, a few sage leaves and the bay leaf. Those who prefer can also add a couple of tablespoons of tomato puree. Brown the beans for a couple of minutes in the sauté to allow them to take on flavour, then deglaze with the white wine. Once the alcoholic part of the wine has evaporated, add hot water just to barely cover the beans. Put the lid on and cook the soup over a low flame. Blend a small part of the beans with the help of an immersion blender; this will make the soup creamy. If you wish, you can stop at this point in the recipe and enjoy the bean soup with croutons or bread. Or add pasta, diluting the cooking liquid with more hot water; you decide how much water to add depending on how 'brothy' you want your pasta and beans. I recommend tasting the soup now and possibly correcting with another pinch of salt. Cook the pasta in the bean soup, stirring continuously. Those who like it can season it with a drizzle of raw olive oil.