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Pasta e fagioli

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Ingredients

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  • 2 cups dry Borlotti, cannellini or cranberry beans approx. 300 g
  • ¼ cup extra virgin olive oil
  • 1 small onion, chopped
  • 1 medium celery, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon chili flakes
  • 2 sprigs of fresh rosemary
  • 2 bay leaves
  • ¾ cup diced tomatoes
  • 1 teaspoon salt
  • 4 cups water (plus 2 cups)
  • 1 cup ditalini pasta, dry approx 100 g

Instructions

  1. Cover beans with cold water, place in the refrigerator for 8 hours or overnight. Drain, rinse and set aside.
  2. In a heavy bottomed sauce pan, heat the olive oil over medium heat and add the onions, celery, carrot and sauté for about 3 minutes, stirring with a wooden spoon until the onions are translucent.
  3. Add the chili flakes, garlic, bay leaf and rosemary and sauté for 1 minute. Then add the beans and the tomatoes and stir well.
  4. Add the 4 cups of water. The beans should be just covered.
  5. Turn the heat to medium-low, covered and let simmer slowly for 45 minutes or until the beans are tender.
  6. Remove the rosemary sprigs and bay leaves, then measure-out 1 to 2 cups of the soup and purée it in a blender. This is going to give it creaminess, so add more or less depending on your preferred consistency.
  7. Add the purée back into the soup, along with 2 more cups of water and season with the salt.
  8. Bring it back to the boil, add pasta and cook 10 minutes (or according to package instructions) until the pasta is al dente.
  9. Serve immediately and enjoy!!!

Notes

  • The facts: Calories: 350 Total fat:14 g Protein: 12g Fiber: 12g
  • The goods: Source of iron, potassium, magnesium, folate, calcium, zinc.

Nutrition

Find it online: https://motivenutrition.com/pasta-e-fagioli/