In a pot with oil, I placed a chopped onion, 2 sliced carrots, half a can of cannellini beans, 1 clove of garlic, 4 chopped cherry tomatoes, 1 bay leaf, mix of pepper, 1 chili pepper, and 1 sprig of rosemary. I cooked for about 7 minutes, added two cups of water and simmered for about 10 minutes, then removed the bay leaf and blended everything.
Once everything was blended, I replaced the bay leaf, added two generous cups of vegetable broth (or use 2 cups of water and a vegetable or meat stock cube), added 4 small diced potatoes (or 2 medium or 1 large), the other half of the beans, and 250g of pasta.
I cooked everything for about 7 minutes. When the pasta was almost ready, I turned off the heat and left it covered for 10-15 minutes.
I then added a little Parmesan cheese and chopped parsley to the dish.
The result is very creamy and dense. You can even skip the potatoes, I like them and they make everything creamier. I recommend eating it warm!
1 Comment
In a pot with oil, I placed a chopped onion, 2 sliced carrots, half a can of cannellini beans, 1 clove of garlic, 4 chopped cherry tomatoes, 1 bay leaf, mix of pepper, 1 chili pepper, and 1 sprig of rosemary. I cooked for about 7 minutes, added two cups of water and simmered for about 10 minutes, then removed the bay leaf and blended everything.
Once everything was blended, I replaced the bay leaf, added two generous cups of vegetable broth (or use 2 cups of water and a vegetable or meat stock cube), added 4 small diced potatoes (or 2 medium or 1 large), the other half of the beans, and 250g of pasta.
I cooked everything for about 7 minutes. When the pasta was almost ready, I turned off the heat and left it covered for 10-15 minutes.
I then added a little Parmesan cheese and chopped parsley to the dish.
The result is very creamy and dense. You can even skip the potatoes, I like them and they make everything creamier. I recommend eating it warm!