Servings: 4
Calories: 294kcal
Ingredients
- 3⅓ cup canned beans borlotti
- 1 cup pasta dry
- 2 tbsp olive oil extra virgin
- 1 sprig rosemary
- 2 unit bay leaves
- 1 unit onion chopped
- 2 tsp tomato paste
- 5 cups vegetable broth
Topping
- 2 tsp olive oil extra virgin
- ⅔ cup radicchio chopped
- 1 tsp vinegar apple cider
- 1 tsp salt
- 1 tsp black pepper crushed
Instructions
- Step 1. Add 2 tablespoons of EVOO to a deep pot. When the oil shimmers, add the onions, rosemary and bay leaves. Cook until the onions are translucent, about 5 minutes.
- Step 2. Add 3 and ⅓ cups of borlotti beans (see notes). Remove the rosemary and bay leaves. Mix and cook for 3 minutes.
- Step 3. Remove the rosemary and bay leaves, add 6 cups of vegetable stock. Let it simmer for 10 minutes and remove 1/3 of the contents of the pot. Make sure you remove the beans and liquid as well.
- Step 4. Let it simmer for 5 minutes and remove around 1/3 of the content in the pot. Set aside.
- Step 5. Add the dry pasta and let it cook, for the time indicated on the package. I cook the pasta in the same pot, not only to be faster, but also because the pasta releases their liquid, creating a denser and thicker soup.
- Step 6. While the pasta is cooking, mash the mixture of beans and broth that you removed earlier until it forms a kind of cream. Return the pureed beans to the pot and turn off the heat.
- Step 7. Chop up the red radicchio and toss with EVOO, apple cider vinegar, salt, and a generous amount of ground black pepper. Arrange pasta e fagioli on plates and top with red radicchio.
Notes
-If you cannot find borlotti, sub them with cannellini. The quantity in this recipe is equivalent to 2 cans of borlotti beans.
Nutrition
Calories: 294kcal | Carbohydrates: 41g | Protein: 12g | Fat: 10g | Sodium: 985mg | Potassium: 478mg | Fiber: 11g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!