Pasta Fagioli
Pasta Fagioli is a traditional Italian dish consisting of pasta and beans. Pasta Fagioli has its roots in Italian peasant kitchens, where simple, cheap ingredients were the basis of the diet. The dish became popular due to its affordability and nutritional value, and over time it expanded and adapted to different regional cuisines. As a well-liked dish of Tuscany and Veneto region, it is simple, nutritious and comforting, ideal for cold days.
Pasta Fagioli also holds a special place in Croatian cuisine, especially in the coastal regions.
Serving:
6
Preparation time:
60 min
Calories per person:
Ingredients
Marodi Chifferi Rigati: 200 g
Silver skin onion: 200 g
Carrot: 150 g
Celery stalk: 100 g
Celery stalk: 50 g
Bacon: 150 g
Tomato concentrate: 1 tbsp
Whole canned tomatoes: 400 g
Red beans: 240 g
White beans: 240 g
Olive oil: 2 tbsp
Garlic: 2-3 cloves
Vegetable stock: 1 litre
Water: as needed
Mediterranean herbs: to taste
Laurel: 2 leaves
Salt and pepper: to taste
Fresh parsley and Parmesan cheese: to garnish before serving
Preparation instructions:
- In a large pot, heat olive oil over medium heat
- Add bacon and fry until crispy
- Add diced onion, carrot, celery stalk and celery root to the bacon
- Add pepper and simmer the vegetables until tender, about 7-10 minutes
- Add chopped or grated garlic and simmer all together for another 1-2 minutes until the garlic releases its aroma
- Add tomato concentrate, herbs and bay leaves
- Drain red and white beans and add them to the vegetables
- Add the stock and canned tomatoes, stirring occasionally, to combine the flavours
- Add salt to taste and let the soup boil, then reduce the heat and simmer for 20-30 minutes
- Add pasta and cook it until al dente, according to package instructions
- Stir occasionally so that the pasta cooks evenly
Nutritional value:
Carbohydrates: 48,8 g
Proteins: 24,7 g
Fat: 20,7 g
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