Pasta e fagioli
A delightful Italian dish made with pasta, white or borlotti beans, ham, onion, and garnished with parsley and pecorino.
Equipment
- pot
Ingredients
Vegetables
- 2 pieces carrots
- 3 stalks celery
- 1 piece onion
- 3 cloves garlic
Other Ingredients
- 3 tablespoon olive oil
- 130 g diced ham
- 230 g canned peeled tomatoes
- 1.3 l vegetable broth
- 150 g pasta (e.g. penne or rigatoni)
- salt
- 200 g canned white or borlotti beans
- 2 stems oregano
Instructions
Preparation
- Dice the carrots and celery. Chop the onion and garlic.
- Sauté the vegetables in olive oil, then add the diced ham and briefly sauté. Add the tomatoes, crush slightly (reserve the tomato juice for sauce), incorporate the broth and simmer the soup for about 20 minutes.
- Meanwhile, cook the pasta in a large pot of salted water, keeping it al dente, then drain.
- Rinse the beans under cold water, drain, and add them to the soup along with the pasta. Cook for 5-10 minutes. Season with salt and sprinkle oregano on top.
Notes
Enjoy your traditional Italian Pasta e fagioli with some pecorino cheese on top.
Nutrition
Serving: 1dishCalories: 370kcalCarbohydrates: 44gProtein: 19gFat: 13g
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