Pasta and Bean Soup with Grana Padano Riserva
Ingredients400 g precooked cranberry “borlotti” beans
100 g Grana Padano Riserva
320 g short pasta
1 stalk celery
200 ml tomato purée
extra virgin olive oil
PreparationIn a saucepan, fry the chopped carrot, shallot and celery in a little olive oil.
Add the beans, rosemary, tomato purée and 1/2 litre of water and bring to a boil.
Cook for about 10 minutes over medium heat, then add the pasta and cook for the time indicated on the package, stirring and adding boiling water as necessary.
When cooked, serve immediately with a drizzle of olive oil and a sprinkle of Grana Padano Riserva.