Recipes

Pasta e fagioli

Ingredients (serves about 4)

  • 250–300 g dried organic Borlotti beans
  • 1 small onion
  • 1–2 garlic cloves
  • 1 carrot
  • a piece of celery or leek
  • 1 small can of chopped tomatoes
  • 1 vegetable stock cube
  • small pasta (e.g. soup pasta or small macaroni)
  • olive oil
  • salt and pepper
  • water or vegetable stock

 

Preparation

  • Soak the Borlotti beans overnight.
  • The next day, cook them in fresh water for 40–45 minutes until tender.
  • Drain, reserving the cooking liquid.
  • Finely chop the onion and garlic.
  • Dice the carrot and celery or leek.
  • Heat the olive oil in a pot.
  • Sauté the onion, garlic and vegetables.
  • Add the chopped tomatoes and the stock cube.
  • Pour in the water or vegetable stock.
  • Add the cooked Borlotti beans.
  • Simmer gently for 20–30 minutes.
  • Add the pasta and cook until al dente.
  • Season with salt and pepper to taste.

 

Why Pasta e Fagioli is so popular

  • A traditional Italian farmhouse dish that also fits perfectly into our cuisine.
  • Simple yet nourishing.
  • Combines beans and grains.
  • Keeps you full for a long time without feeling heavy.

 

A dish that brings together tradition and everyday cooking.

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