Drive away with green broad beans and ricotta
356 recipes
Pasta and beans
ingredients
servings
4
Shortcut pasta
320 oz
Cannellini beans
400 oz
Garlic
1 wedge
Onion
1 unit
Extra virgin olive oil
to taste
Laurel
4 leafs
Celery leaves
4 leafs
Fennel
1 unit
Datterino tomatoes
4 unit
Salt
to taste
Pepper
to taste
first courses from Italy - Puglia
Pasta and beans
Pasta and beans
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Among the most traditional dishes of our peninsula that belongs to the Italian peasant tradition is La Pasta e fagioli!
preparation
step 1
NB: We used dried white beans to prepare this recipe. For this reason, it is good to start the night before, soaking the beans in plenty of water. After 8-10 hours of soaking, the beans are ready to be cooked.
step 2
Rinse the beans from the soaking water to eliminate the anti-nutritional substances (phytates). Dip them in a saucepan filled with cold water and bring to a boil: when the foam forms, remove it with a skimmer.
step 3
It is recommended to salt it at the end: in fact the salt tends to harden the external coating.
step 4
Halfway through cooking the beans add the ingredients: 1 onion, 1 garlic, 3/4 bay leaves, 3/4 celery leaves, 3/4 halved cherry tomatoes, 1 fennel and continue cooking, stirring frequently with a wooden spoon .
step 5
When the beans are cooked for a few minutes, boil the water for the pasta in another saucepan.
step 6
When the pasta is cooked al dente, pour the pasta directly into the casserole where you cooked the beans, so the pasta can be flavored better, then mix and serve on the table, sprinkling the dish with a little pepper, to taste.
