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:

Preparation time:

60 min

Calories per person:

470

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

Origin of the recipe: