This soup is my very favorite so far on the trip. So happy they have some of these recipes on their website to share!
-1 glass olive oil
-500 gr. Lamon beans
-rosmary, lory, sage
-salt and pepper
-200 gr. short pasta
If using dry beans, put them in water one night before use.
Chop the carrot, onion and celery in pieces and put them togther with the beans and th olive oil in a very big pot. Cover with water and add the herbs and pepper.
Cook for approximately 2 hours. Add the salt when half cooked.
When ready blend half of the soup, keeping whole the other half of the beans.
Cook the pasta a part in salted water for half the cooking time, and finish cooking in the soup before serving.
Add olive oil and pepper to pleasure.