Pasta and beans soup
Leonardo Pellacani
Menù Ingredients
q.s. Pepper
20 g. Minced Garlic
70 g. Chopped Onion
50 g. Diced Pancetta
300 g. Egg pasta
Serve 6
In a pot, heat some the extra virgin olive oil and sautè the onion, garlic and pancetta . Add the bean soup and 800 ml. of water. Bring to the boil and season with the Gran Cuoco bouillon. At this point, add the egg pasta and let it cook. Serve the soup with a drizzle of extra virgin olive oil and cracked pepper.
