Pasta with beans

Ingredients for 4 servings:
– pasta (ditalini) 320 gr.,
– pinto beans (fresh 320 gr. or dried 160 gr),
– 1 clove of garlic,
– 4 tablespoons of extra virgin olive oil,
– rosemary,
– onion,
– carrot,
– celery,
– salt.

Cook the beans in boiling water. In a large pot, brown the chopped carrot, celery and onion in olive oil over low heat. Sift half of the beans and add them in the pot with a little of water, a pinch of salt and a sprig of rosemary. Cook all for about 30 minutes. Remove the sprig of rosemary, add the rest of the beans and pasta (previously cooked). Serve the soup with a little olive oil.

Notes: traditional recipe comes from Veneto region (northern Italy), considered a classic Italian dish. It has a good supply of proteins, soluble and insoluble fibers, complex carbohydrates and monounsaturated fats.

Nutritional values
Kcal. 456
Proteins 16,88 gr.
Carbohydrates 75,52 gr.
Fats 11,76 gr.
Fibers 8 gr.
Cholesterol /

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