Black Bean soup

I love Borlotti beans but to change colour and taste I tried a variation on Pasta e Fagioli (bean soup), using black beans.  

Before starting you need to soak the beans overnight in cold water (a thing I often forget and then I’m hurrying to find an alternative dish at 5:30 pm).  

For four people you need:

200 g of black beans, 100 g of tomato passata, two tbsp of olive oil, 30 g of butter, one small onion or half an onion, one stalk of celery, one carrot, 200 g of macaroni, parsley, salt and pepper.

Rinse the soaked beans and boil them gently for half an hour in one litre of salted water.

Melt the butter in the oil and add diced onion, celery and finely chopped carrot.  Let them cook for a few minutes.  Add the tomato passata, parsley, salt and pepper and simmer for 10 minutes.  Blend the beans and add them, with half of the cooking water, to in the saucepan where the tomato sauce is simmering.   Boil for 5-10 minutes then add the macaroni and stir.   Cook until tender and serve hot.