My dad also cooks. As a good Siciliano likes simple things, from the country. He is the first Italian I met who does not eat dairy, no cheese or anything that consistency is prepared or  processed into creams.

Today I understand that his health has to do with it, and ours as well because even though my mom always cook, my dad likes to give us his Italian recipes that only knows how to prepare!


  • 1/2 kg. Of mixed grains (beans) white.
  • 1/2 cup of oil.
  • 1 cup of finely grated onion.
  • 2 cloves garlic crushed.
  • 1/2 red paprika, deveined and seedless crushed in 3 tablespoons of water.
  • 10 cups beef broth unsalted water.
  • 1/4 teaspoon ground pepper.
  • 3 1/2 teaspoons salt
  • 250 g. of small pasta for soup (preferably small, short tubes).
  • 15 drops of hot sauce.


  1. Sauté diced garlic in 2-3 tablespoons of extra virgin olive oil until golden.
  2. Add the tomatoes with liquid, broth and wine; simmer for 30-45 minutes.
  3. Add spices (basil, and thyme, oregano) to taste. If the consistency becomes too thick, add more broth or water as desired.
  4. After it has simmered 30 to 45 minutes, add the beans and 3/4 box of the pasta (less if you want more of a soup consistency).
  5. Cover and remove from heat. Soup will thicken from the starch in the beans and macaroni. Stir a few times and keep covered until the pasta is cooked.
  6. Serve with lots of grated cheese on top.

You can make a large pot and serve hot, then leave the pot on the stove and can be served at room temperature – it gets more delicious as the day goes on and the next day.

Serve with garlic bread and a green salad and plenty of extra grated cheese on the table.