Minestra Di Fagioli E Maltagliate Food
MINESTRA DI FAGIOLI E MALTAGLIATE
Steps:
- 1. The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water. 2. In a large, heavy pot, saute the carrot, celery, garlic, onion and potatoes in the olive oil until the onions are soft, about 15 to 20 minutes. Add the beans and 8 cups of the reserved water. Stir in the tomato, parsley, basil, dried red pepper and a big pinch of salt, about 1 teaspoon or to taste. 3. Bring the mixture to a boil, then reduce to a simmer and cook gently until the beans are tender, about 1 to 1 1/2 hours. Remove a cup or so of the beans and puree or smash, then add back into the soup. Thin the soup with a little water, if necessary. Taste for salt. 4. Cook the pasta in abundant salted boiling water (less than a minute for fresh pasta; 8 to 10 minutes for dried). 5. Reheat the soup and stir in the cooked pasta. Serve in wide soup bowls. Pass a cruet of olive oil, the pepper grinder and a little freshly grated Parmigiano-Reggiano. Each serving: 362 calories; 17 grams protein; 58 grams carbohydrates; 15 grams fiber; 8 grams fat; 1 gram saturated fat; 21 mg. cholesterol; 321 mg. sodium.
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MINESTRA DI FAGIOLI E MALTAGLIATE (BEAN SOUP WITH PASTA)
From latimes.com
Servings 8Estimated Reading Time 6 minsCategory MAINS, VEGETARIAN, SOUPSTotal Time 2 hrs 10 mins
- The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water.
- In a large, heavy pot, saute the carrot, celery, garlic, onion and potatoes in the olive oil until the onions are soft, about 15 to 20 minutes. Add the beans and 8 cups of the reserved water. Stir in the tomato, parsley, basil, dried red pepper and a big pinch of salt, about 1 teaspoon or to taste.
- Bring the mixture to a boil, then reduce to a simmer and cook gently until the beans are tender, about 1 to 1 1/2 hours. Remove a cup or so of the beans and puree or smash, then add back into the soup. Thin the soup with a little water, if necessary. Taste for salt.
- Cook the pasta in abundant salted boiling water (less than a minute for fresh pasta; 8 to 10 minutes for dried).
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