Recipe: PASTA E FAGIOLI

Pasta and beans soup.


PASTA AND BEANS

Course: First course
Cuisine: Italiana
Yield: 4

Materials

  • 1 kg Borlotti beans fresh
  • laurel leaves
  • 1 red onion
  • 1 carrot
  • 1 celery stalk
  • ½ kg Piccadilly tomatoes
  • to taste basil
  • extra vergin olive oil
  • salt
  • 200 gr pasta quadrucci

Instructions

  • Take a pot and put beans, onion, laurel, carrot, celery and tomatoes. You can rufly cut all the ingredients.
  • Cover with water and cook until all the ingredients are soft. Do not put too much water, keep adding it if necessary.
  • Adjust salt to the end of cooking time.
  • When everything is cooked, add the basil and blend. You will have to get a nice cream, not too dense and not too liquid.
  • Cook pasta separately in water as usual, drain and add it to the cream.
  • Add some olive oil on top before you serve.

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