Pasta e Fagioli

The bean base

• 400 g Dried cannellini beans, soaked overnight
• 1 each Onion, brunoise
• 1 each Carrot, fine brunoise
• 1 each Celery, stalk, fine brunoise
• 4 each Garlic, cloves, slowly confit or crushed
• 2 each Bay leaves
• Good olive oil
• Smoked paprika
• essential depth Parmigiano rind

The broth, a separate layer

• 1.5 L Light chicken or vegetable stock
• White grape vinegar
• Parmesan rind
• optional, a powerful umami boost Kombu

The pasta

• 120 g Ditalini or broken tagliolini, cooked separately in salted water

To finish

• Good olive oil
• Rosemary or thyme oil
• Crispy pancetta or smoked mushroom crumble
• Lemon zest
• Black pepper
• microplaned Aged Parmigiano