Pasta fagioli soup with gluten-free Mista pasta
PREPARATION 20 minutes
COOKING 2 hours
SERVING 8
500 ml (2 cups) La Pugliesina dry white cannellini beans
250 ml (1 cup) MISTA IROLLO #GF908 pasta, cooked al dente
INGREDIENTS
- 45 ml (3 tbsp.) olive oil
- 250 ml (1 cup) finely chopped onions
- 250 ml (1 cup) celery, cut brunoise style
- 180 ml (3/4 cup) carrots cut brunoise style
- 2-3 bay leaves
- 1 sprig of fresh rosemary or thyme
- Salt and pepper to taste
- 1 clove of garlic, finely chopped
- 250 g (1 cup) home-cooked ham or pancetta, cut into cubes
- 1.5 L (6 cups) homemade chicken broth
- 1.5 L (6 cups) homemade ham broth
- 45 ml (3 tbsp.) Granoro diced tomatoes
- 2 parmesan crusts
- 2 cans (400 g) Granoro cannellini beans, rinsed
- Salt and pepper to taste
PREPARATION
- Add the beans to a pot. Cover with cold water. Leave to soak overnight. Drain. Return to pot. Cover with cold water. Bring to a boil. Cook gently for 1 h to 1h 15 m. Remove from heat. Let cool in water. Set aside.
- In a large pot, heat oil. Gently cook the vegetables (onions, celery and carrots) over medium heat for 10 minutes, stirring regularly.
- Add garlic and pancetta. Cook for 5 minutes.
- Moisten with the broths. Add half of the soaked beans, the diced tomatoes and the parmesan crusts. Mix and bring to a boil. Cook gently for 30-35 minutes.
- Take a third (⅓) of the soup and blend in a blender until smooth. Return to soup.
- Add the precooked pasta. Cook for 2-3 minutes.
- Serve with a drizzle of olive oil and grated fresh Parmesan to taste.
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