The Secret to the Creamiest Bean Soup

Melt the lard in a pot and sauté the bacon, bacon rind, onion, and garlic until golden brown.

Add the previously cooked beans (or raw, depending on your base) to the sauté mixture, season with salt and pepper, and stir well.

Add water and bay leaves to the beans and cook under pressure for 25 minutes.

Remove the bacon rind and bay leaves from the cooking pot.

Process the bean mixture until a creamy consistency is achieved, and set this cream aside.

In another pot, heat a drizzle of olive oil and brown the meat until sealed, then add and sauté the vegetables.

Break the pasta into smaller pieces and add to the pot, stirring continuously.

Add enough water to cover all the ingredients and cook until the pasta and vegetables are al dente.

Pour the reserved bean cream into the pot with the meat, vegetables, and pasta.

Reduce the heat, cover the pot, and simmer for another 10 minutes to finish the soup.