1 cup of cooked beans
4 tablespoons of olive oil
1 tablespoon of chopped thyme
1/2 teaspoon of dried sage
150 g of type talharim pasta
100 g of pork rind, fresh or smoked
1 diced onion
1 diced celery stalk
1 diced carrot
1 minced garlic clove
Salt and black pepper to taste
To sprinkle on top
Parmesan cheese, grated to taste
1 cup of cooked beans
4 tablespoons of olive oil
1 tablespoon of chopped thyme
1/2 teaspoon of dried sage
150 g of type talharim pasta
100 g of pork rind, fresh or smoked
1 diced onion
1 diced celery stalk
1 diced carrot
1 minced garlic clove
Salt and black pepper to taste
To sprinkle on top
Parmesan cheese, grated to taste
The night before, soak the beans in water
On the next day, simmer the pork rind for 5 minutes
Drain
In a large pot, combine the onion, celery, carrot, garlic, thyme, and sage
Cook over low heat for a few minutes
Add the cooked beans, pork rind, and bean liquid
Cover with 3 liters of water
Season with salt and black pepper to taste
Cook for 2 to 3 hours or until the broth is thick
Add the pasta and cook until al dente
Remove the pork rind, cut into thin strips, and serve among plates
Serve the soup sprinkled with a drizzle of olive oil and parmesan cheese.
