Pasta e fagioli
TM6 TM5 TM31

Pasta e fagioli

4.7 (20 rating)

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

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