This hearty, peasant-style, family dish is perfect to warm up those cold winter nights. Traditionally, it is served at the table straight from the cooking pot by the mamma.
- Leave the beans to soak in water overnight.
- On the day, remove the heart of the garlic cloves. Garlic lovers will simply chop it. For a more subtle taste leave it whole to remove it before serving.
- Chop the onion finely.
- Heat up the olive oil in a large saucepan, add the onion and garlic and brown them.
- In the meantime, chop the potato finely and add it to the browned onions and garlic. Cook on a medium heat for one minute whilst stirring continuously.
- Add the beans.
- Cover with water, add the wakame and kombu and let it boil vigorously for 15 minutes, then turn the heat down, cover and simmer for 1h 10 minutes* (or until beans are soft).
- Remove the garlic (if added whole), the kombu and wakame.
- Break the spaghetti in 2cm-long pieces and add them to the soup.
- Add the bouillon and cook on low heat for a further 15 minutes. The soup needs to have a thick but still liquid consistency. Add water if necessary.
- Add the rosemary 5 minutes before switching the heat off. If using other fresh herbs, add them right before serving.
- Remove the rosemary when the pasta is cooked and rinse it.
- Dress the dish with a sprig of rosemary and a drizzle of olive oil.
* If using a pressure cooker, cut that time to 20 minutes.