Pasta e fagioli

Name: Pasta e fagioli
Prep time: 15 min
Cook time: 26 h
Total time: 26 h
Yield: 6 portions
Ingredients: 150 g dried borlotti beans; 1950 water; 100 g Parmesan cheese; 1 onion; 1 tomato; 1 celery stalk; 2 garlic cloves; 1 fresh long red chilli; 200 g speck; 20 g extra virgin olive oil; 1 tbsp Vegetable stock paste; 200 g tomato passata; sea salt; 200 g ditalini pasta; 1 - 2 stalks kale; dried chilli flakes

4.7 ( 59 ocen )

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 26 godz.

Liczba porcji 6 portions

Składniki

150 g dried borlotti beans (see Tips)
1950 water plus extra to soak
100 g Parmesan cheese cut into pieces (3 cm), reserve the rind (optional - see Tips)
1 onion (150 g), cut into pieces
1 tomato cut into pieces
1 celery stalk cut into pieces
2 garlic cloves
1 fresh long red chilli deseeded and cut into halves
200 g speck cut into cubes (1 cm)
20 g extra virgin olive oil plus extra to drizzle
1 tbsp Vegetable stock paste or Chicken stock powder (see Tips)
200 g tomato passata
sea salt to taste
200 g ditalini pasta
1 - 2 stalks kale roughly chopped
dried chilli flakes to serve

Wartości odżywcze: na 1 portion
Kalorie: 356.7 kcal / 1498.2 kJ
Białko: 21.6 g
Tłuszcz: 11.2 g
Węglowodany: 37.7 g
Błonnik: 8 g
Tłuszcz nasycony: 4.3 g
Sód: 963.8 mg