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Pasta e Fagioli (Pasta and Bean Soup)

di Academia Barilla

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Pasta e Fagioli (Pasta and Bean Soup)
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Piemonte


TYPE OF RECIPE
Pork


Ingredients for 4 people


½ Box Ditalini
1 pound fresh borlotti beans
½ onion
10 red potatoes
1.2 cup pancetta
3 quarts quarts meat broth
1 sprig rosemary
1 tablespoon chopped parsley
1/3 cup Parmigiano-Reggiano cheese
salt and pepper to taste
4 tablespoons extra virgin olive oil
4 slices bread
1 clove garlic



Preparation 1 hours preparation + 10 minutes cooking
1. Peel potatoes

2. Finely chop onion and rosemary

3. Heat 1/3 of the olive oil in a large pot over medium heat

4. Lightly brown onion and finely dice pancetta

5. Add beans, broth, diced potatoes and rosemary

6. Cook for one hour

7. Remove pot from heat

8. Remove and drain about 1/3 of the beans and potatoes

9. Purée and return to pot

10. Bring vegetables to a boil, add pasta and cook according to package directions

11. Remove pot from heat

12. Finish with chopped parsley and grated Parmigiano-Reggiano and the rest of the olive oil

13. Serve in individual soup bowls with slices of toasted bread rubbed with a clove of garlic