Borlotti Bean And Pasta Soup ( Pasta E Fagioli) Recipe

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Servings: 4

Ingredients

Cost per serving $1.02 view details

Directions

  1. Rinse the beans place them in a saucepan and cover with 1.3L water.
  2. Bring to the boil and skim.
  3. Add in the carrot cover and cook gently for about 40-50 min till the beans are tender.
  4. Take out half of the beans and mash them in a food processor with some of the cooking liquid. Empty them back into the pot and mix well.
  5. Half an hour before it is to be served finish the dish: heat the oil gently in a frying pan and saute/fry the onion till it starts to turn light golden brown.
  6. Turn up the heat a little add in the pancetta and saute/fry till crisp.
  7. Mix this into the beans season to taste and bring back to the boil.
  8. The soup should be quite creamy but if too thick dilute with a little warm water.
  9. Add in the pasta and simmer gently for 67 min stirring often as it may stick.
  10. Off the heat fold in half of the Parmesan and serve.
  11. Offer a bowl with the remaining Parmesan and some crusty bread.
  12. This is a great peasant Tuscan dish that is both substantial and soulwarming There are countless versions of it using all kinds of beans. I have had it in Venice with borlotti beans and I have made it with beautiful beans called pavone peacocks which I bought in the Rialto market. These were large and plump and were adorned with all kinds of pink hues like Venetian marbling. In addition to their pretty looks they had a very enticing taste.
  13. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 75g
Recipe makes 4 servings
Calories 179  
Calories from Fat 129 72%
Total Fat 14.64g 18%
Saturated Fat 3.86g 15%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 379mg 16%
Potassium 146mg 4%
Total Carbs 4.56g 1%
Dietary Fiber 0.9g 3%
Sugars 1.92g 1%
Protein 7.81g 12%
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