(She would have called it: pasta fasioii !)
Soak a cup of borlotti beans overnight. If the skins become loose, pinch as many beans out of their skins as you have patience to do. The more you do, the creamier the soup. (Drain the soaking water)
Finely grate (I use food processor): a nice size carrot, stick of celery, small-medium onion (NOT Walla Walla size!), 2-3 cloves of garlic, about an inch and a half of a stick's worth of rosemary leaves (chop), 2 or so sage leaves (chopped) (fresh herbs are nice but dry works), a 28-ounce can of peeled plum tomatoes and the juice from the can. Throw everything in either 1. a pot 2. a crockpot or 3. an instant pot. Add some water (to cover ingredients.) Cook until the beans are nice and tender.
Be sure you have enough liquid in the soup to cook the pasta in (add water if necessary): preferably ditalini, maybe about a generous handful.
As you are getting ready to eat it, make a salad of bitter greens, whatever you have: arugula ("rucola"
, endive, radicchio; dress it with olive oil and a way bigger amount of vinegar (traditionally red wine vinegar) than you would normally use (like half oil, half vinegar) + salt and pepper. Get ready to grate some "grana"
Parmesan cheese).
Put the soup in a pasta bowl. Top with a generous amount of salad (the heat will melt the lettuce slightly; the vinegar will help the beans digest more easily) and sprinkle Parm cheese on top. Buon appetito!
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