Italian Pasta with Bean soup (Pasta a Fagioli)
Ingredients
-1 cup Pinto beans, handful black dal (black dal optional) soak overnight & cook until they are soft)
-1 cup Elbow pasta or Ditalini pasta
-2 cups chicken/vegetable stock
-1 cup tomato paste
-6-8 garlic chopped
-1 onion chopped
-3 carrot chopped
-2 tbsp fresh or dry rosemary, Thyme
-Salt to taste
-Parsley & Romanian or Parmesan cheese for garnishing
Method
(Step-1 )
-Pressure cook the beans until they are nice & soft set aside
(Step-2)
-In a larger pan of lightly salted water to a boil add Pasta Elbow pasta/ Ditalini paste cook for until al dente
Drain drizzle olive oil and set aside (you can save some water for the soup)
(Step-3)
-Heat oil in a pan add olive oil on a medium heat
-Add onion, garlic, carrot, rosemary, thyme, salt (very little salt) to taste sauté until onions & carrots are soft, add tomato paste stir and cook for 5 minutes
-Add chicken or vegetable stock water, cooked beans pepper simmer for few minutes, make sure carrots are soft & well cooked
-Add Romanian & Parmesan cheese stir & simmer for 2 minutes
-Switch of the flame bring to a room temperature
-Blend the mixture to a smooth thick paste strain to get smooth consistency
-Transfer the purée smooth paste to a pan, add cooked pasta Elbow/Ditalini stir and simmer (if the soup is too thick add saved beans water according to your consistency)
-Serve in a bowl immediately garnish finely chopped parsley & sprinkle Romanian or Parmesan cheese, chili flakes
-Bon appetite!!!
(Note:add pasta before serving)