Rich soup with purple cabbage
first courses from Italy
Pasta and beans
Pasta and beans
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A classic dish of Italian tradition, typical of this season, which I always love to prepare. My version is light and very fragrant.
preparation
step 1
Prepare the broth and leave it aside, crush the carrot, celery and 1/4 of onion and pour the contents into a saucepan with oil, rosemary, laurel, sage and fry for a minute.
step 2
Pour the well-washed beans and cook for ten minutes, pour into a glass container of 300ml broth and half of the beans and with a diving mixer, form a homogeneous cream.
step 3
Pour the cream into the pot with the other beans, combine the remaining broth, the egg paste (I used the malted type). Cook for the time it takes for the low-flame pasta, about 5 min.
step 4
If you love a liquid dish, prepare more broth and add it. Apply with a sprinkle of pepper, raw oil and rosemary needles, if you want grated Parmesan cheese.
step 5
You can accompany the dish with homemade croutons. Serve warm.
step 6
A recommendation, while the baking paste you always have to stir up to keep the pieces of dough together.