Pasta with beans or, as it is more often called in Veneto, “pasta e fasoi” is a rich bean soup with a creamy consistency that comes from the rural tradition.
Pasta with beans or, as it is more often called in Veneto, “pasta e fasoi” is a rich bean soup with a creamy consistency that comes from the rural tradition. A real comfort food in winter, but perfect to pamper yourself in every season because it is delicious even if eaten warm or cold.
A simple and genuine dish that smacks of home, of which many variations have been created along the Italian Peninsula. We offer you a simple and tasty recipe that we have made with our gluten-free pasta DialSì.
Recipe for 4 people
- 300 g Borlotti beans,
- 200 g gluten-free pasta Dialsì,
- olive oil q.s.,
- 2 cloves of garlic,
- 1 sprig of rosemary,
- 2 potatoes,
- 1 onion,
- 1 celery coast,
- 1 carrot,
- Parmigiano q.s.,
- 500 ml Brodo di Verdure Dialbrodo
- Soak the dried Borlotti beans in cold water for at least 12 hours.
- After the time has elapsed, drain and pour them into a pressure cooker – or in a pan – with 1.5 liters of water, adding a clove of garlic.
- Cook for 20 minutes from the whistle or 60 minutes from the boil if you use a traditional pan. At this point you can turn off the heat, leaving the beans inside.
- Boil the potatoes in salted water for about 12 minutes, then drain them when they are still quite crispy, peel them, cut into small pieces, and keep them aside.
- In the meantime, proceed to prepare the sauté. Chop a clove of garlic, carrot, onion, celery, and rosemary and put everything to brown in a pan.
- Drain half of Borlotti beans and blend them with a ladle of Dialbrodo Vegetale until you get a soft and uniform cream.
- Add to the beans both the sauté and the potatoes, pour the necessary amount of broth to cover all the ingredients, and bring it to a boil.
- Adjust the salt and add the DialSì gluten-free pasta, bringing it to cooking.
- Serve with some raw oil, freshly ground pepper, grated Parmesan, and… Enjoy your meal!