Minestra Di Fagioli E Maltagliate Recipe

Name: Minestra Di Fagioli E Maltagliate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried borlotti (cranberry) beans; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 2 potatoes, peeled and diced; 1/4 cup olive oil, plus more for serving; 1 tomato, peeled and diced; 8 sprigs parsley, leaves only, chopped; 8 to 10 basil leaves, torn; Half a dried hot red pepper, chopped; 1/2 pound fresh egg tagliatelle pasta or dried egg pasta, cut or broken into 2-inch lengths; Freshly grated Parmigiano-Reggiano

Servings: persons

2 cups dried borlotti (cranberry) beans
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
2 potatoes, peeled and diced
1/4 cup olive oil, plus more for serving
1 tomato, peeled and diced
8 sprigs parsley, leaves only, chopped
8 to 10 basil leaves, torn
Half a dried hot red pepper, chopped
1/2 pound fresh egg tagliatelle pasta or dried egg pasta, cut or broken into 2-inch lengths
Freshly grated Parmigiano-Reggiano

1
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
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
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
4. Cook the pasta in abundant salted boiling water (less than a minute for fresh pasta; 8 to 10 minutes for dried).
5
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.
6
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.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups dried borlotti (cranberry) beans, 1 carrot, finely chopped, 1 stalk celery, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Minestra Di Fagioli E Maltagliate falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minestra Di Fagioli E Maltagliate

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