SOUP WITH DITALI PASTA AND PINTO BEANS
INGREDIENTS
200 g Ditali
1/2 kg pinto beans
30 g onion
30 g celery
100 g grated Emmental cheese
beef stock
oil
pepper
salt.
METHOD
Boil the pasta in plenty of salted water for the time indicated on the packet. Boil the beans and when they are cooked, purée half of them and sauté them with the onion and the celery. Season with salt and pepper. Add the oil, the beef stock, the pasta, the remaining beans and the grated cheese.
