Pettole and cannellini beans with chestnuts and Annurche apples

Ingredients for 4:

• 350 g fresh pasta (pettole)
• 300 g dried cannellini beans
• 3 Annurche apples
• 5 chestnuts, peeled
• half an onion
• 1 stalk celery
• 1 clove garlic
• 1 bay leaf
• 3 tbsp extra virgin olive oil
• a pinch of salt

Difficulty: medium
Preparation time: 2 hrs.

Preparation
First, soak the beans in cold water overnight, then drain and cook them in a terracotta casserole with water, half an onion, the stalk of celery chopped into chunks and the bay leaf.
Meanwhile, boil the peeled chestnuts and the pettole in a pot of salted water; once cooked, sauté them in a skillet with a little oil and a clove of garlic.
Add the pasta to the beans in their broth, as well as the chestnuts, broken into pieces, and the apples, peeled and diced. Mix well and top with a tablespoon of extra virgin olive oil.