Shopping ListRecipe: Pasta e Fagioli (Pasta and Bean Soup)
Ingredients for 4 people
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- ½ Box Ditalini
- 1 pound fresh borlotti beans
- ½ onion
- 10 red potatoes
- ½ cup pancetta
- 3 quarts quarts meat broth
- 1 sprig rosemary
- 1 tablespoon chopped parsley
- 1/3 cup Parmigiano Reggiano
- salt and pepper to taste
- 4 tablespoons extra virgin olive oil
- 4 slices bread
- 1 clove garlic
Pasta e Fagioli (Pasta and Bean Soup)
di Academia Barilla
100 min
Medium
First course
Piemonte
½ Box Ditalini
1 pound fresh borlotti beans
½ onion
10 red potatoes
½ cup pancetta
3 quarts quarts meat broth
1 sprig rosemary
1 tablespoon chopped parsley
1/3 cup Parmigiano Reggiano
salt and pepper to taste
4 tablespoons extra virgin olive oil
4 slices bread
1 clove garlic
Try Barilla Classic Blue Box's Ditalini. This tiny tube-shaped pasta is great for Minestrone soup or for making any other soup a finer eating experience!
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Try Barilla Classic Blue Box's Ditalini. This tiny tube-shaped pasta is great for Minestrone soup or for making any other soup a finer eating experience!
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Wine pairing
Its most characteristic notes are a tendency towards sweetness and oiliness, but other flavors are not lacking. A young, dry red wine that is ruby-red in color with a bouquet of red fruits such as plums and blueberries it is spicy, fairly hot, fresh and tannic. Dolcetto Di Diano D'Alba D.O.C.
Chef's Tip
If desired, when canned beans are used instead of fresh beans, they are to be added only a few minutes before cooking is finished. If dried beans are used, they are to be soaked in cold water for at least 12 hours and cooking time should be extended for at least 30 minutes.
