Pasta e Fagioli / Pasta and Beans

• portionen: 6 servings
• aktive zeit: 20 minutes
• gesamtzeit: 1 hour 20 minutes

Zutaten

1¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)

2 tablespoons olive oil

1 clove garlic (minced)

½-1 medium onion chopped

1 medium celery stalk chopped

2 medium carrots chopped

4 cups vegetable broth**

¾ teaspoon oregano

¾ teaspoon basil

½ teaspoon salt

1-2 pinches hot pepper flakes (optional)

¾ cup tomato puree (passata)

2 cups water

1¼ cup dried pasta (small ditaloni, quadrucci etc)

Anweisungen

In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.

Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.

Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!

Nährwertangaben

• Kalorien: 210 kcal
• Gesamtfett: 5 g
• Gesättigtes Fett: 1 g
• Natrium: 540 mg
• Gesamtkohlenhydrate: 34 g
• Ballaststoffe: 6 g
• Zucker insgesamt: 4 g
• Eiweiß: 7 g