Italian Bean Soup (Pasta e fagioli)
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 40 minutes
- Servings 6 portions
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 1 fresh long red chilli, deseeded if preferred, cut into pieces
- 1 garlic clove
- 50 g olive oil
- 1 celery stalk, leaves included, cut into pieces
- 800 g canned borlotti beans (2 cans), drained and rinsed (approx. 500 g after draining)
- 2 ripe tomatoes, cut into halves
- 2 tbsp Vegetable stock paste (see Tips)
- 900 g water
- 300 g small dried pasta (e.g. ditali, macaroni)
- per 1 portion
- Calories 1618.1 kJ / 385.3 kcal
- Protein 15.2 g
- Carbohydrates 52.5 g
- Fat 12.3 g
- Saturated Fat 3 g
- Fibre 6.7 g
- Sodium 689.7 mg
Preparation
1. Place Parmesan cheese into mixing bowl and grate 15-20 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
2. Place chilli and garlic into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add olive oil and sauté 3 min/120°C/speed 1.
4. Add celery, 1 can of the borlotti beans, tomatoes and stock paste and blend 15-20 sec/speed 6.
5. Add water and cook 8 min/100°C/speed 1.
6. Add pasta and remaining can of borlotti beans and cook 10 min/100°C/Reverse/speed soft. Transfer into thermal serving bowl or other large bowl and allow to rest for 5 minutes before serving. Serve hot, sprinkled with reserved Parmesan cheese.
Tips & Tricks
- For extra flavour, add diced pancetta, bacon or speck in step 6 with the pasta before cooking.
- To make your own Vegetable stock paste, refer to the recipe on Cookidoo®.
- Adjust the amount of pasta used in this recipe according to the consistency you desire. For a thicker consistency use 500 g pasta, or to taste.
