Ingredients

• 1 1/4 cups - dried white beans, soaked overnight
• 6 ounces - spaghetti, ribbon noodles or vermicelli
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, minced
• 3 parsley springs, finely chopped
• 1 sprig - sage, chopped
• 1 bay leaf
• 2 tbsp - olive oil
• salt and freshly ground black pepper

How to Make White Bean and Noodle Soup

• Drain the beans and put in a large saucepan with the onion, carrot, celery garlic, parsley, sage, bay leaf and enough water to cover.
• Bring to a boil, then reduce the heat, cover the pan and allow it to simmer gently for 2 hours, or until the beans are soft.
• Put one cupful of beans through a food mill or rub through a sieve.
• Stir the pureed beans back into the soup.
• Season to taste with salt and pepper and bring back to a boil.
• Add the spaghetti or noodles to the soup, and boil for about 12 minutes, or until the pasta is cooked and tender but still firm to the bite.
• Just before serving, drizzle the olive oil into the soup and a generous grinding of black pepper.
• Transfer to individual serving dishes.