Description
Dive into a comforting bowl of this classic Italian pasta e fagioli that is hearty enough on its own, without any meat.
Ingredients
Scale
- 500 g 17 oz dried pinto beans;
- 1 tbsp baking soda;
- A stalk of celery;
- 1 carrot;
- 1 onion;
- 1 shallot;
- Pinch of sea salt;
- Pepper (to taste)
- 320 g 11 oz short pasta
Instructions
- The night before, soak the beans in cold water with a tablespoon of baking soda.
- The next day, rinse the beans thoroughly and cover with water. Cook the beans with the celery, carrot, onion, shallot (all cleaned and cut into rounds) for 50-60 minutes.
- Halfway, through cooking, add the salt, pepper and pasta. Serve warm.
- Cuisine: Italian