Ingredients:
- 200 g fresh borlotti beans
- 1 celery
- 1 carrot
- half an onion
- water as needed
- extra virgin olive oil
- 2 eggs
- 200 g type 0 flour
Preparation:
- First make the maltagliati pasta; see here.
- Cut the celery, carrot and onion into small pieces.
- Add the beans to the vegetables.
- Add enough water to cover by a hand’s breadth.
- Boil for 1 hour.
- After the hour, lightly blend the beans and add coarse salt.
- Add the maltagliati and cook for another 2 minutes.
- Serve the bean soup with uncooked extra virgin olive oil.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.