Italian Bean Soup - Pasta e fagioli

Name: Italian Bean Soup - Pasta e fagioli
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 120 g onions; 1 garlic clove; 50 g bacon lardons; 40 g extra virgin olive oil; 1 sprig fresh rosemary; 60 g carrots; 60 g celery; 230 g tinned borlotti beans; 150 g tinned chopped tomatoes; 1000 g water; 1 vegetable stock cube (for 0.5 l); 150 g dried ditalini pasta; 2 tsp fine sea salt; 2 pinches ground black pepper; grated Parmesan cheese

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Schwierigkeitsgrad einfach

Arbeitszeit 5 Min

Gesamtzeit 40 Min

Portionen 4 portions

Zutaten

120 g onions, quartered
1 garlic clove
50 g bacon lardons, smoked, diced
40 g extra virgin olive oil, plus extra for serving
1 sprig fresh rosemary, leaves only
oder 1 - 2 sprigs fresh thyme, leaves only
60 g carrots, cut in pieces
60 g celery, cut in pieces
230 g tinned borlotti beans, rinsed and drained
oder dried borlotti beans, cooked weight (see tip)
150 g tinned chopped tomatoes
oder ripe tomatoes, peeled and diced
1000 g water
1 vegetable stock cube (for 0.5 l), crumbled
oder 1 heaped tsp vegetable stock paste, homemade
150 g dried ditalini pasta
2 tsp fine sea salt, or to taste
2 pinches ground black pepper, or to taste
grated Parmesan cheese, for serving

Nährwerte: pro 1 portion
Kalorien: 1309 kJ / 314 kcal
Protein: 10.7 g
Kohlenhydrate: 26.2 g
Fett: 17 g