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 61 évaluations

Préparation 15min

Total 26h

6 portions

Ingrédients

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