Bean Soup

Finely chop the garlic. Peel the carrot and cut it together with the onion and celery stalk into small dice.

Heat olive oil in a pot and gently sauté the onion, celery, carrot and garlic over medium heat until translucent.

Add the canned beans and tomatoes and briefly sauté together.

Pour in the meat broth, add the bay leaf and let everything simmer gently for about 30 minutes.

Meanwhile cook the maccheroncini in plenty of salted water until al dente and drain.

Take about one third of the beans out of the soup. Puree the remaining contents of the pot (without the bay leaf) in a blender or with an immersion blender until smooth.

Return the reserved beans and the cooked pasta to the soup and stir well.

Season with salt, pepper and a splash of vinegar. Sprinkle with finely chopped parsley and serve optionally with freshly grated Parmesan.