Pasta with beans and chickpeas soup

Name: Pasta with beans and chickpeas soup
Prep time: 45 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200 g cooked beans; 200 g cooked chickpeas; 1 large onion, chopped; 2 potatoes, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 garlic cloves; 1 rosemary sprig; 1 Grana Padano rind optional; 1 prosciutto rind (optional); 100 gr tomato concentrate; 4 tbsp extra virgin olive oil; Salt and pepper (to taste); 300 gr of fresh pasta trimmings

6 steps

Prep:45min

A very filling dish, typical of Italian countryside food culture. From Tuscany to Veneto and South of Italy this tasty recipe is very popular and his rustic charm made it very successful all around the world. If you ask me the best shape of pasta for “pasta e fagioli” it has to be the “maltagliati” which literally translate to wrongly cut, little rough squares of pasta usually made from Tagliatelle or Lasagne trimmings. We don’t waste anything in our kitchen!

Updated at: Thu, 17 Aug 2023 05:09:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories675.3 kcal (34%)

Total Fat17.4 g (25%)

Carbs109.7 g (42%)

Sugars11.3 g (13%)

Protein22.5 g (45%)

Sodium259 mg (13%)

Fiber15.3 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gbeans

200gchickpeas

1 sprigrosemary

100 grtomato concentrate

4 Tbspextra virgin olive oil

300 grfresh pasta

trimmings

Instructions

Step 1

In a large pot fry the garlic and rosemary until golden, then remove them and add the vegetables. “Sweat” the onion with celery and carrots, a drizzle of oil and a pinch of salt.

Step 2

After 6/7 minutes add the potatoes, cover with water, add the tomato paste and let it cook through (about 20 minutes).

Step 3

It is at this stage that you can add the option cheese rind and prosciutto rind and let them simmer with the soup for added flavor.

Step 4

Blend well part of the soup and add it to the rest to obtain a creamy texture. Season with salt and pepper and keep warm aside.

Step 5

Cook the pasta in salted boiling water until al dente and drain straight away into the hot soup. If the pasta and legumes is too thick add some cooking water and stir a spoonful of grated cheese (optional).

Step 6

Serve very hot with a drizzle of extra virgin olive oil, chopped rosemary and freshly ground black pepper.