Pasta e Fagioli by @cosatipreparopercena

1h

4 servings

🥕

Carrot

🥬

Celery

🧅

150 g

Onion

🌿

1 sprig

Sage

🌿

1 sprig

Rosemary

🫘

350 g

Fresh borlotti beans

🥔

2

Potato

🍅

1 tsp

Tomato paste

🫒

Extra virgin olive oil

🍲

2 tsp

Vegetable stock

🍝

250 g

Short pasta

🧄

Garlic

💧

Hot water

⚫

Black pepper

🧀

Grana cheese

  1. Peel
    • Potato

    Peel two small potatoes and cut them into small pieces.

  2. Step
    • Sage

    Tie the sage sprig and rosemary together so the needles do not fall off.

  3. Add
    • Extra virgin olive oil
    • Carrot
    • Celery

    Make a soffritto base with oil, chopped carrot, celery and onion in a copper or clay pot, adding the tied sage and rosemary.

  4. Cook
    • Garlic

    Cook for a few minutes until softened, then add the garlic.

  5. Add
    • Fresh borlotti beans
    • Potato

    Add the beans and potatoes and mix, letting them flavor for a few minutes.

  6. Pour
    • Hot water
    • Vegetable stock

    Pour in hot water and season with a teaspoon of the stock.

  7. Cook

    Cover and cook for about 40 minutes.

  8. Blend
    • Fresh borlotti beans

    Remove about half of the cooked beans and blend them with an immersion blender.

  9. Pour
    • Fresh borlotti beans
    • Short pasta

    Pour the blended beans back into the pot and add the pasta.

  10. Stir
    • Hot water
    • Short pasta

    Check the consistency and stir so it does not stick, adding a little water if needed, until the pasta is cooked.

  11. Plate
    • Extra virgin olive oil
    • Black pepper
    • Grana cheese

    Plate in the clay pot, finishing with raw olive oil, ground black pepper and grated grana cheese.

Pasta e Fagioli by @cosatipreparopercena

1h

4 servings

🥕

Carrot

🥬

Celery

🧅

150 g

Onion

🌿

1 sprig

Sage

🌿

1 sprig

Rosemary

🫘

350 g

Fresh borlotti beans

🥔

2

Potato

🍅

1 tsp

Tomato paste

🫒

Extra virgin olive oil

🍲

2 tsp

Vegetable stock

🍝

250 g

Short pasta

🧄

Garlic

💧

Hot water

⚫

Black pepper

🧀

Grana cheese

Preparation Steps

  1. Step 1/11

    Peel two small potatoes and cut them into small pieces.

    🥔Potato
    🔪Peeler
    🔪Knife
    🪵Cutting board

  2. Step 2/11

    Tie the sage sprig and rosemary together so the needles do not fall off.

    🌿Sage
    🌿Rosemary
    🍺Kitchen twine

  3. Step 3/11

    Make a soffritto base with oil, chopped carrot, celery and onion in a copper or clay pot, adding the tied sage and rosemary.

    🫒Extra virgin olive oil
    🥕Carrot
    🥬Celery
    🧅Onion
    🌿Sage
    🌿Rosemary
    🔪Knife
    🪵Cutting board
    🍲Copper or clay pot
    🥄Wooden spoon

  4. Step 4/11

    Cook for a few minutes until softened, then add the garlic.

    🧄Garlic
    🥄Wooden spoon

  5. Step 5/11

    Add the beans and potatoes and mix, letting them flavor for a few minutes.

    🫘Fresh borlotti beans
    🥔Potato
    🥄Wooden spoon

  6. Step 6/11

    Pour in hot water and season with a teaspoon of the stock.

    💧Hot water
    🍲Vegetable stock
    🥄Ladle
    🥄Wooden spoon

  7. Step 7/11

    Cover and cook for about 40 minutes.

    🍲Copper or clay pot

  8. Step 8/11

    Remove about half of the cooked beans and blend them with an immersion blender.

    🫘Fresh borlotti beans
    🥄Ladle

  9. Step 9/11

    Pour the blended beans back into the pot and add the pasta.

    🫘Fresh borlotti beans
    🍝Short pasta
    🥄Wooden spoon

  10. Step 10/11

    Check the consistency and stir so it does not stick, adding a little water if needed, until the pasta is cooked.

    💧Hot water
    🍝Short pasta
    🥄Wooden spoon

  11. Step 11/11

    Plate in the clay pot, finishing with raw olive oil, ground black pepper and grated grana cheese.

    🫒Extra virgin olive oil
    ⚫Black pepper
    🧀Grana cheese
    🍲Copper or clay pot
    🧀Grater

Composition

Ingredients

Types

Vegetables, Herbs, Legumes, Condiments, Oils, Stocks, Pasta, Liquids, Spices, Dairy, Cheese

Ingredients

Carrot, Celery, Onion, Sage, Rosemary, Fresh borlotti beans, Potato, Tomato paste, Extra virgin olive oil, Vegetable stock, Short pasta, Garlic, Hot water, Black pepper, Grana cheese

Notes

Carrot (part of the 150g carrot, celery and onion mix), Celery (part of the 150g carrot, celery and onion mix), Onion (combined weight of carrot, celery and onion), Sage (tied with the rosemary), Rosemary (tied with the sage), Fresh borlotti beans (peeled), Potato (medium sized, peeled and cut into small pieces), Extra virgin olive oil (for the soffritto and for serving raw), Vegetable stock (her own stock concentrate, or water or vegetable broth), Garlic (amount not given), Hot water (amount not given), Black pepper (ground, for serving), Grana cheese (grated, for serving)

Allergens

Celery, Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Halal, Sugar-Free, Vegetarian

Calories

380 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 62g, Fat: 8g, Fiber: 10g, Sugars: 4g

Nutritional Information

Minerals

Potassium: 720mg, Iron: 4.2mg, Calcium: 95mg, Magnesium: 70mg, Sodium: 480mg

Vitamins

Vitamin C: 13mg, Vitamin A: 190mcg RAE, Folate: 105mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Peeler, Knife, Cutting board, Kitchen twine, Copper or clay pot, Wooden spoon, Ladle, Grater

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn dinner

Origin

Source

Platform

instagram

Original Creator

@cosatipreparopercena

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Velvety, Thick, Hearty, Tender, Chunky

Flavors

Savory, Herby, Earthy, Aromatic, Tomato-inflected, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Refrigerate leftovers : 3-4 days (Cool promptly and store in an airtight container.,Keep pasta and soup refrigerated at 4°C/40°F or below.), Freeze : up to 3 months (For best texture, freeze the bean soup before adding pasta, in airtight freezer-safe containers.,Thaw in the refrigerator and cook fresh pasta when reheating.)