One cup of dried cannellini beans, soaked overnight and drained
2 liters of beef broth
Two medium-sized carrots, peeled and chopped
4 tablespoons of butter
Two medium-sized onions, chopped
1 1/4 cups all-purpose flour
Two teaspoons of salt
1/2 teaspoon black pepper
1 tablespoon of paprika
One egg
Two tablespoons of water
Three Italian sausages, sliced
One cup of dried cannellini beans, soaked overnight and drained
2 liters of beef broth
Two medium-sized carrots, peeled and chopped
4 tablespoons of butter
Two medium-sized onions, chopped
1 1/4 cups all-purpose flour
Two teaspoons of salt
1/2 teaspoon black pepper
1 tablespoon of paprika
One egg
Two tablespoons of water
Three Italian sausages, sliced
"Soak the cannellini beans overnight in enough water to cover them"
"Drain and rinse the beans"
"Place the beans in a large pot with beef broth and carrots"
"Simmer over low heat for two hours"
"Remove one cup of beans and puree them in a blender"
"Return the pureed beans to the soup"
"Melt butter"
"Add chopped onions, salt, and pepper
Cook until the onions are golden brown, stirring frequently"
"Dust with flour and stir well"
"Add to the soup and simmer for one hour"
"Whisk together remaining flour, egg, and water to form a dough"
"Knead the dough until it is smooth and no longer sticky"
"Roll out the dough thinly on a floured surface"
"Let rest for 45 minutes"
"Cut into small pieces and cook in boiling soup until they float"
"Fry Italian sausages for five minutes"
"Drain and add to the soup"
"Serve hot.
