Pasta e fagioli
A traditional Italian soup made with pasta and beans, known as Pasta e fagioli, featuring rich flavors and hearty ingredients.
Equipment
- Large pot
- Large skillet
Ingredients
Pasta and Beans
- 400 g short pasta (mezze maniche)
- 200 g borlotti, cannellini or red beans or 500 g of pre-cooked beans
- 1 stalk celery chopped
- 2 cloves garlic peeled and halved
- 700 g ripe tomatoes fresh or canned
- 2 leaves bay leaves
- 1 tablespoon tomato paste heaping
- 6 tablespoon olive oil
- chili powder or sauce
- Parmesan optional
- salt
- pepper
Instructions
Cooking Steps
- Soak the beans for 8 hours in water. Drain and place in a large pot of unsalted water. Simmer and cook for about 1 hour.
- Meanwhile, peel and chop the celery. Peel and halve the cloves of garlic. In a skillet, heat 4 tablespoons of olive oil and sauté the celery and garlic.
- Briefly blanch the tomatoes in boiling water to peel them, then chop them.
- Once the garlic starts to brown, remove it. Add the tomatoes, bay leaves, salt, pepper, chili, cover and simmer for 10 minutes.
- When the beans are cooked but still firm, drain and add them to the tomatoes. Cover and simmer for another 10 minutes until the sauce is thick but not dry.
- Cook the pasta in 4 liters of water with 40g of coarse salt.
- Blend ¼ of the bean sauce so it coats the pasta well, then return the puree to the skillet.
- Drain the pasta when it is three-quarters cooked, then continue cooking in the bean sauce. Add some cooking water if the sauce gets too dry.
- Drizzle with 2 tablespoons of olive oil and serve, optionally with Parmesan.
Notes
This dish can be made with various types of beans and pasta, adjusted to personal taste.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 900mgFiber: 12gSugar: 5gVitamin A: 50IUVitamin C: 30mgCalcium: 10mgIron: 20mg
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