Prep. time: 30 min
Cook Time: 40 minutes
Difficulty: 1 out of 5
Serve: 6
Ingredients:
1 medium yellow onion, chopped
1 medium carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
salt q.b.
2 cups cooked cannellini beans
6 cups chicken broth (or vegetable broth)
Freshly chopped parsley, for garnish
Preparations:
First you need to soak dry beans overnight in water, then cook them by simmering over low heat for 30 minutes. Drain cooked beans and put on the side.
Meantime in a large, deep pot over medium heat, heat oil. Add in onion, carrots, and celery and cook until slightly softened. Add garlic and cook until fragrant, 1 minute more. Add tomato paste, cook few more minutes. Add 2 cups of water and simmer on law heat for about 20-25 minutes until water evaporates. Season with salt and pepper, then add in beans, chicken broth. Bring to a boil, then stir in ditalini. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary. Serve in bowls garnished with Parmesan and parsley.
Chef tips:
This soup is hearty enough without any meat. If you prefer more leafy greens in your soup, try kale or escarole. Vegetable broth is also a perfectly good substitute if you're going the vegetarian route. If you would like to go the more traditional way, you can add pancetta to your soup. Instead of extra virgin olive oil, add pancetta and sauté for a few minutes then add vegetables.
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