Ingredients

• 4 cups of cooked beans (navy or pinto)
• 14 oz. macaroni (short type is better)
• 3 cloves of garlic
• 1 branch of fresh sage
• 1 branch of rosemary
• tomato paste
• 4 tablespoons of olive oil
• salt

Directions

1. Sautè the garlic cloves, the rosemary and the sage in the oil. When the garlic becomes golden, throw all the vegetables away and save the oil.

2. Puree the beans together with their cooking liquid, adding some water to thin if needed.

3. Pour into a pot, add some tomato paste to make the soup a bit pinkish and put it to boil. Add salt and pasta and let cook for about ten minutes, adding water if necessary (it’s a matter of taste, I prefer the soup to be so thick that a spoon wouldn’t fall if placed inside it). Pour into the serving plates, drizzling with the oil you previously prepared.

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