METHOD:

Soak the beans the night before, rinse them and cook them with a bay leaf and salt for about an hour (until soft) in a pan with 1.5l of water. In the meantime, fry the chopped vegetables with the rosemary (to be removed later) for about ten minutes over medium heat. Then add a little cooking liquid from the beans, and cook slowly. Add the beans and the maltagliati pasta and finish cooking. Finally, season with raw extra virgin olive oil, pepper and chopped fresh rosemary.