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Pasta and beans

Pasta and beans is a classic first course of Italian cuisine, a rich and enveloping soup that combines pasta with beans in a flavorful broth with herbs and bacon. It is a warm and comforting dish, perfect for colder days.

Difficulty: easy

Method: 20'

Cooking: 60'

Difficulty: easy

Method: 20'

Cooking: 60'

Difficulty: easy

Method: 20'

Cooking: 60'

Difficulty: easy

Method: 20'

Cooking: 60'

Basic preparations

Vegetable stock

Method

  1. 01 / Cook the beans

    If using dried beans, drain them after soaking and cook them in water with a bay leaf for about 40 minutes or until tender.

  2. 02 / Prepare the soup

    In a saucepan, sauté onion, garlic, carrot and celery in olive oil.

    Add the bacon and brown it.

    Add the cooked beans (or drained and rinsed canned beans), broth, herbs and season with salt and pepper.

    Let cook on low heat for 20 minutes.

  3. 03 / Cook the pasta

    Add the pasta to the soup and cook it for the time indicated on the package.

  4. 04 / Serve

    Remove the herbs and serve the pasta and beans hot, with a drizzle of raw olive oil and black pepper.

Wine pairing

A young red wine, such as a Valpolicella or Barbera, can perfectly complement the flavors of pasta e fagioli.

Basic preparations

Vegetable stock

If you use dried beans, soak them for 8-12 hours and cook them in water before using.

You can cook the beans in advance and store them in the refrigerator in an airtight container.

If you use dried beans, do not add salt while cooking to prevent them from becoming hard.

Die Nudel- und Bohnensuppe kann im Kühlschrank 2-3 Tage aufbewahrt werden. Mit ein wenig Brühe oder Wasser wieder aufwärmen.

You can add a spicy touch with a pinch of chili pepper.

Vary the type of pasta to add different textures.

Ingredients for 4 serves

250 g dried borlotti beans (or 400 g canned)

1 bay leaf

200 g short pasta (ditalini, tubetti)

100 g bacon, diced

1 onion, chopped

2 cloves of garlic, chopped

1 carrot, chopped

1 celery stalk, chopped

1.2 liters vegetable broth

2 tablespoons olive oil

Fresh rosemary and thyme to taste

Salt and pepper to taste

Wine pairing

A young red wine, such as a Valpolicella or Barbera, can perfectly complement the flavors of pasta e fagioli.

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