Pasta e fagioli at Grana Padano

Ingredients

For 4 servings

• •Grana Padano grating + 1 crust
• •1 1 carrot
• •1 1 branches of celery branch
• •1 1 white onions
• •olive oil
• •fresh rosemary
• •100 g 100 g tomato pulp
• •150 g 150 g of pancetta in cubes or bacon
• •250 g 250 g of dry white beans
• •200 g 200 g of short or mixed pasta (type radiatori)
• •salt
• •pepper

Method

1. 1.Prepare a large saucepan to heat two tablespoons of olive oil over medium heat. Add the finely chopped onion, celery and carrot and brown for five minutes, stirring.
2. 2.Cut the pancetta into pieces, add to the pan and cook until it becomes translucent.
3. 3.Clean the crust of Grana Padano, cut into small pieces and add to the pan. Add the tomato pulp and cover with a liter of hot water. Simmer for 40 minutes, adding water as you go.
4. 4.Set aside two baked bean ladles with two cooking water ladles and purée with a blender. Keep the puree aside.
5. 5.Add water to the pan to make the soup liquid, and add the pasta directly into it. Cook for a few minutes longer than the time indicated on the box until they are "al dente".
6. 6.Add the pasta to the pan and cook until al dente. Add the mashed beans to the pan. Shake well.
7. 7.Add the mashed beans to the pan, stir well and cook for another two minutes.
8. 8.Serve the pasta e fagioli in a hollow dish with grated Grana Padano over and..!