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Trasimeno bean soup

Ingredients for 4 people
  • 350 g of egg Quadrucci (possibly handmade);
  • 150 g of Trasimeno beans;
  • 30 g of butter;
  • 1 sprig of rosemary;
  • 1 clove of garlic;
  • 1 carrot;
  • 1/2 red cannara onion;
  • 50 g of fine tomato pulp;
  • extra virgin olive oil;
  • 1 pinch of salt;
  • pepper to taste;


Wash the Trasimeno bean under running water, put it in cold water and cook for about 20 minutes. In a saucepan (preferably earthenware) put a drizzle of oil, the finely chopped clove of garlic, the butter, the carrot, the onion and the rosemary and fry over low heat. Add the tomato pulp, a little water and the bean, salt and cook for another 20 minutes. When the bean is cooked, add the quadrucci to the egg, cook everything together and serve piping hot.
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