Pasta and beans
11.5 oz Barilla Ditaloni
14 oz mussles
2.2 lb fresh cranberry beans
½ lb red potatoes
5.2 oz lard
1 sprig rosemary
1 bunch parsley
1 clove garlic
4 slices bread
Fry gently in a casserole the lard crushed with the cloves of garlic, the chopped onion and the beans: let the white wine evaporate.
Add the meat stock and salt to taste.
Add the peeled potatoes and leave to cook for about 1 hour over medium heat.
Sieve around a third of the beans and potatoes and add the pasta to the cooking soup.
When the cooking is finished, after about 15 minutes, add a chopped mixture of rosemary and parsley and a little fresh butter.
Serve in individual soup dishes with slices of toasted bread, flavored with garlic to taste.