Soup Of Pappardelle And Black-Eyed Beans

Preparation:

Preparation: Put the beans to soak in a bowl covering them with cold water and leave them like this for the whole night. Finely chop onion, celery and carrot. Cut the bacon into pieces. Put the oil in a casserole, when it's hot add the minced meat and bacon; also add the bay leaf and fry until the bacon fat has melted. Add the drained beans, sprinkle with a ladleful of stock and let it evaporate, then remove the bay leaf. Cover with 1 and a half liters of broth, add the concentrate dissolved in a little hot water, salt and pepper and cook over a moderate heat, stirring occasionally. A quarter of an hour before removing from the heat, add the coarsely chopped pappardelle, season with salt and pepper and finish cooking.