Receta Pasta And Bean Soup ( Pasta E Fagioli)
Raciónes: 10
Ingredientes
- 250 gm borlotti beans soaked and cooked (qv cannellini)
- 4 Tbsp. extra virgin olive oil
- 3 x red onions peeled and finely minced
- 1 head celery including the leaves minced
- 4 clv garlic peeled and minced
- 3 x dry chillies crumbled
- 1 bn fresh rosemary leaves finely minced or possibly pounded
- 200 gm pancetta or possibly prosciutto ends cut into matchsticks
- 1 x 800g tin peeled plum tomatoes
- 250 gm penne rigate
- Â Â sea salt and freshly grnd black pepper
- Â Â extra virgin extra virgin olive oil
- Â Â green chicory or possibly dandelion leaves minced
- Â Â Parmesan freshly grated
Direcciones
- Cook the beans (qv cannellini) then leave to rest in their cooking water.
- In a large heavy saucepan heat the oil and fry the onion and celery together over a medium heat.
- When the onion is soft but not brown add in the garlic chilli rosemary and pancetta or possibly prosciutto and continue to fry stirring.
- The pancetta should become amost crisp.
- Add in the tomatoes with their juices breaking them up with a spoon and continue to cook reducing the liquid for approximately 20 min.
- In a blender puree half the cooked beans with a little of their cooking water then return to the saucepan with the remaining whole beans.
- Add in a little more of the cooking liquid if the soup seems too thick.
- In a seperate pan cook the penne in boiling salted water till just al dente drain and stir into the soup.
- Check for seasoning.
- Serve with a generous helping of new seasons extra virgin extra virgin olive oil the minced leaves and grated parmesan.
- Serves 10
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 79g | |
Recipe makes 10 servings | |
Calories 127 | |
Calories from Fat 74 | 58% |
Total Fat 8.38g | 10% |
Saturated Fat 2.05g | 8% |
Trans Fat 0.0g | |
Cholesterol 12mg | 4% |
Sodium 337mg | 14% |
Potassium 192mg | 5% |
Total Carbs 8.26g | 2% |
Dietary Fiber 2.6g | 9% |
Sugars 1.91g | 1% |
Protein 5.87g | 9% |