Pasta e fagioli

Name: Pasta e fagioli
Prep time: 15 min
Cook time: 26 h
Total time: 26 h
Yield: 6 portions
Ingredients: 150 g dried borlotti beans; 1950 water; 100 g Parmesan cheese; 1 onion; 1 tomato; 1 celery stalk; 2 garlic cloves; 1 fresh long red chilli; 200 g speck; 20 g extra virgin olive oil; 1 tbsp Vegetable stock paste; 200 g tomato passata; sea salt; 200 g ditalini pasta; 1 - 2 stalks kale; dried chilli flakes

4.7 (57 ratings)

Difficulty easy

Preparation time 15 min

Total time 26h

Serving size 6 portions

Ingredients

150 g dried borlotti beans (see Tips)
1950 water, plus extra to soak
100 g Parmesan cheese, cut into pieces (3 cm), reserve the rind (optional - see Tips)
1 onion (150 g), cut into pieces
1 tomato, cut into pieces
1 celery stalk, cut into pieces
2 garlic cloves
1 fresh long red chilli, deseeded and cut into halves
200 g speck, cut into cubes (1 cm)
20 g extra virgin olive oil, plus extra to drizzle
1 tbsp Vegetable stock paste or Chicken stock powder (see Tips)
200 g tomato passata
sea salt, to taste
200 g ditalini pasta
1 - 2 stalks kale, roughly chopped
dried chilli flakes, to serve

Nutrition: per 1 portion
Calories: 1498.2 kJ / 356.7 kcal
Protein: 21.6 g
Carbohydrates: 37.7 g
Fat: 11.2 g
Saturated Fat: 4.3 g
Fibre: 8 g
Sodium: 963.8 mg