John Myers
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Pasta E Fagioli
The perfect pasta e fagioli recipe with a picture and simple step-by-step instructions.
Bean soup:
- 1 medium sized Onion
- 2 Garlic cloves
- 3 tbsp Olive oil
- 100 g Carrot
- 70 g Celery
- 100 ml White wine dry, light
- 200 g Tomatoes in pieces a.d. Can
- 200 ml Water
- 400 g Borlotti beans in tomato sauce (Italian beans)
- 2 Branches Thyme
- 2 Branches Rosemary
- Salt, pinch of sugar
For the topping:
- Olive oil
- Grated pecorino, amount as desired
Pasta:
- 300 g Ditalini Rigati made from whole grain (freshly made)
- (Link siehe am Ende des Rezeptes)
- Alternatively, ready-made, small, short tube noodles from the self-service shop
- Peel the onion and garlic and roughly dice. Peel the carrot and celery and cut into not too large cubes (see photo). Heat the oil in a saucepan that is not too small and sweat everything in it at once. When it starts to get translucent, deglaze with white wine, add tomatoes and water, bring everything to the boil and then simmer for about 5 minutes. Since the canned beans are already pre-cooked, add them and the herbs only now, mix everything well and cook for another 5-6 minutes over medium heat. Carrot and celery cubes should be done.
- In the meantime, cook the pasta. For freshly made dishes, it takes about 6 minutes, 4 minutes for the salted water to boil and 2 for the pasta. For a finished product, prepare according to the instructions on the package.
Completion:
- Fish the herbs from the bean soup and puree them only briefly with the hand blender. Vegetable pieces and whole beans should very deliberately remain. But if the soup is too thick for you, you can make it more liquid with a little hot water and wine. Do not drain the pasta (regardless of whether you have made it yourself or bought it) after cooking, but lift it out of the pasta water with a sieve, drain well and immediately add to the bean soup and fold in.
- Arrange the pasta e fagioli in a deep plate, drizzle with a good dash of olive oil and sprinkle (a lot) of coarsely grated pecorino ……….. buon appetito ………. .
- A super quick, tasty, Italian (and even vegetarian) dish with store-bought pasta.
- The link for the Ditalini Rigati: Ditalini Rigati made from whole wheat flour
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