Pasta and beans

Ingredients

• 300 g of borlotti beans
• 1 stalk of celery
• 1 carrot
• 1 red tomato
• 1 sausage
• 100 g of smoked bacon
• 100 g of pasta (ditalini or spaghetti cut into pieces of about 2 cm)
• 1/2 cup of red wine vinegar
• 600 g of fresh beans
• 300 g of cannoli
• 2 slices of bacon
• 150 g of tomatoes
• 1 stalk of celery
• 1 carrot
• 1 small onion
• olive oil
• salt, as needed
• pepper, to taste

Prepare the borlotti beans by soaking them in water for 8 hours.

Finely chop the cabbage, carrots, onion, and pancetta.

Roast these vegetables in a pan with a drizzle of olive oil.

Add the sausage and pancetta, cut into small pieces. Cook over high heat for 5 minutes.

Add the soaked borlotti beans and cover them with water (just enough to cover them).

Bring to a boil, then reduce the heat and simmer, stirring occasionally.

When the pasta is almost cooked, turn off the heat and let it rest for 15 minutes.

Add the pasta (ditalini or spaghetti cut into shorter lengths) and bring back to a boil.

Cook the pasta until it is al dente.

Add the red wine vinegar and let it simmer for another 5 minutes.

Serve hot, with grated Parmesan cheese if desired.