Italian Pasta e Fagioli Recipe
Craving a warm cosy Italian bean pasta? We suggest making this easy pasta e fagioli, that's full of protein and so so tasty.
Equipment
- 1 chopping knife
- 1 chopping board
- 1 very large pot
- 1 silicone spoon
- 1 grater
Ingredients
- 1 medium onion
- 1 medium carrot
- 1 stalk celery
- Belmorso Extra Virgin Olive Oil
- 75 gr bacon cubed
- 400 gr borlotti beans
- 2 lt water
- 2 cubes vegetable stock
- 500 gr Tubetti Short Tube Pasta
- 200 ml passata optional
- pecorino cheese for grating or parmesan cheese
Instructions
- Wash, peel and chop your veggies. You can cut them into small rough pieces for the soffritto.
- Next, add them to your large pot and drizzle the extra virgin olive oil. Let them sauté for a few minutes.
- Add the bacon, mix and leave to sauté with the veggies.
- Now, add the borlotti beans. This is the bit we are speeding, by using canned borlotti beans. The traditional recipe involves using dry beans. If you do that, keep in mind that you'll likely need to double the time and nearly triple the water.
- Let the borlotti sauté briefly with the rest of the ingredients. Then proceed to adding half your water, mixed with the vegetable stock cubes.
- Leave to simmer for 20 minutes, and then add the remaining stock.
- After 40 minutes have passed, provided you are using the canned beans, you can throw your pasta to cook. You should still have enough water, but if you don't add more at this point, let it boil and then throw the pasta to cook in the same pot.
- After 8 to 10 minutes your pasta should be cooked aldente. You can taste and season accordingly.
- Take off the heat, serve with some grated pecorino or parmesan cheese and a drizzle of Novello Extra Virgin Olive Oil. If you don't have our Novello, you can use Belmorso EVOO, or an other high quality Italian extra virgin olive oil.
Notes
To lower the calories just take a smaller portion.