Italian Bean Pasta Soup From the Steamer

Soak beans overnight in plenty of cold water.

Wash the tomatoes, remove the stalks, score them crosswise, place them in a perforated cooking container and steam them (at 95 °C for 1 minute).

Remove tomatoes, put beans with soaking liquid in a non-perforated steamer basket, if necessary add enough fresh water to cover them well and steam until just tender (at 100 °C 70-80 minutes).

Allow tomatoes to cool briefly, skin and roughly dice. Peel onion, garlic and carrots, clean celery. Finely dice onion and garlic, thinly slice carrots and celery, chop sage leaves, cut pancetta into strips.

Drain and drain the beans. Return to unperforated cooking container with prepared ingredients, season with salt and pepper, pour in vegetable stock or broth.

Place pasta in unperforated cooking container, season with salt and cover with water. Put both cooking containers in the oven and cook (at 100 °C for 15 minutes or at 120 °C for 7 minutes).

Drain the pasta, add it and season the soup to taste. Serve sprinkled with shaved Parmesan cheese.

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