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Pasta e Fagioli

Pasta e Fagioli
Plate of pasta e fagioli
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Ingredients · Serves 4

  • 180 grams Bontasana White Corn Mezze Maniche
  • 200 grams dry borlotti or cranberry beans, soaked in cold water overnight
  • 20 grams shallots, peeled and finely diced
  • 1 small carrot, peeled and diced small
  • 1 small celery stalk, cleaned and diced small
  • 200 grams tomato sauce
  • 20 grams extra virgin olive oil
  • 2 bay leaves
  • 2 thyme sprigs, sprig removed and finely chopped
  • 1 rosemary sprig, sprig removed and finely chopped
  • Salt to taste
  • Pepper to taste

To soak the beans: add 1 bay leaf to the dry beans and place in a pot with lots of fresh cold water. Let sit overnight.

The following day, drain and rinse the beans and transfer them to a large pot. Cover the beans with plenty of cold water, add the remaining bay leaf and bring to a boil. Reduce to a simmer and cook for 45 minutes.

Pour the olive oil into a saucepan over medium heat and add the diced shallots, carrot and celery stalk along with a bay leaf and sauté for 2 to 3 minutes.

Remove the cooked beans from the water using a slotted spoon and add to the pan of vegetables. Don’t discard the cooking water. Instead, leave it over low heat.

Brown the beans in the pan for a few minutes before adding the tomato sauce. Sauté for 1 minute before adding a ladleful of the bean cooking water.

Season with salt and pepper and cook over medium heat for 15 minutes, adding more bean water as necessary. Transfer two ladlefuls of the bean and vegetable mixture to a bowl and purée until smooth using a stick blender. Pour the purée back into the saucepan and return to a simmer. Add the White Corn Mezze Maniche along with another ladleful of hot bean water over medium heat.

When the Mezze Maniche is cooked, gently fold in the herbs and serve.

Recipe by Francesca Bettoni
Beauty Food Blog