Preparation:
Soak the beans in 4 liters of water overnight.
Remove about 1 liter of the water.
Sauté‚the onion in a little olive oil and add it and the other ingredients to the stock pot. Put over low heat, cover and simmer for 3 hours.
Remove from heat and with a potato masher, mash the beans until only about 1/3 remain unmashed. Return to heat and bring to a slow boil. Add the macaroni. Cover and cook for 30 minutes until macaroni is tender. Salt to taste.
Serve into bowls topped with freshly grated Parmesan cheese, preferably Peccarino. |
