Pasta and beans soup

chef

Leonardo Pellacani

Other Ingredients

q.s. Pepper

20 g. Minced Garlic

70 g. Chopped Onion

50 g. Diced Pancetta

300 g. Egg pasta

Serve 6

In a pot, heat some the extra virgin olive oil and sautè the onion, garlic and pancetta . Add the bean soup and 800 ml. of water. Bring to the boil and season  with the Gran Cuoco bouillon. At this point, add the egg pasta and let it  cook. Serve the soup with a drizzle of extra virgin olive oil and cracked pepper.