Here's a lovely recipe with a velvety light texture but extremely rich in nutrients thanks to chicory and fresh green beans.

INGREDIENTS: x 4 people

400 gr of fresh green beans.

1 celery coast.

1 carrot.

1 yellow onion.

1 San Marzano tomato.

400 gr of Fagioli Verdoni.

30g of Pancetta batten.

A bunch of aromatic herbs (sage, rosemary, marjoram)

40 gr of extra virgin olive oil

50 gr of chicory sprouts

salt

White pepper.

water

Stale bread.

Let's start by cleaning and cleaning our plants, once they are well washed, cut them into small cubes, called in technical brunoise jargon.
Let's peel in our fresh beans, and wash them thoroughly.
At a later time cut into thin slices of about 0.3 cm
(Base mirepoix fatty kitchen, celery, carrot, onion, added fat animal part)
Put the extra virgin olive oil in a saucepan and heat it, add the finely chopped pancetta and let it brown gently so that the fat remains in the cooking base, add the celery, the carrot, and the onion, let's continue brown.
Taking care not to brown the ingredients, add the green beans, the bunch of aromatic herbs and the clean San Marzano, and cover with about 1 liter of water.
We do a slow cooking, for about 40 hr
When the beans turn out, well cooked soft but firm, to the point that they do not crumble, it will be the exact point to finish cooking.
In a small bowl (bowl) we remove about 8 tablespoons of beans and bacon, which we will use to give a touch of greater visilibitò at the time of 'serving.
With the help of an immersion mixer, a food processor or a vegetable mill, frull the remaining cooked beans, thus obtaining a velvety and soft cream.
Let's go to the center of our holster, or serving plate, the mashed beans, lay the beans in the center that we had kept aside, place on them the well-washed chicory sprouts and place some pieces of stale bread
We finish it all with a drizzle of extra virgin olive oil and a ground pepper of Pepe.

Pasta & Fagioli