Recipe: PASTA E FAGIOLI
Pasta and beans soup.
PASTA AND BEANS
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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