How to prepare pasta and beans at home with fresh borlotti beans in the original Sicilian recipe

Today the soup of pasta and summer beans, i.e. i fresh borlotti beans. If you love i legumes, you must absolutely try this Typical Sicilian soup. The Pasta and bean recipe It is one of the most traditional of Italian cuisine. Those fresh they are more tender and tasty. It's about the ‘fagiolapasta‘, or so is called in Sicily. Is’ il Fagiolo summer borlotto, the fresh one, inside its pod, summer tempts us by market stalls. On mine YOUTUBE channel find it VIDEO RECIPE step by step of pasta and beans, and many other video recipes and cooking tutorials and not only. Don't forget to peek into my RECIPES WITH LEGUMES FOR HEALTHY AND TASTY WINTER SOUPS.

Pasta and beans: one of the Sicilian summer soups

When I was little I loved to open the pods and I race with my brother who was more beans completely white or purple. The most coveted compared to the 'tidalised' ones, much more common. The pasta and summer bean soup It is one of the typical soups of the Sicilian summer. Together with the PASTA AND LONG ZUCCHINI SOUP and to SOUP OF SICILY tenerumi.

Summer beans: because fresh borlotti beans make the difference

I fresh borlotti beans in Sicily they are particularly loved because when fresh beans are used instead of dried ones, the skin that covers the legume is thin and soft. For this reason There is no need to soak fresh borlotti beans before using them: they will still cook in about an hour and three and will always remain very soft. You can also shorten the time by using a pressure cooker.

The secrets for a creamy and velvety pasta and bean soup

In baking, Unfortunately, the colors of summer beans are lost. But not the flavor: matched just celery, carrot and onions, with a nice firm paste, these humble beans create a yummy soup that practically prepares alone. And it's a vegan dish. As well as its variant: the SUMMER BEAN AND POTATO SOUP.

Just pasta and potatoes are the secret to get one thick and super creamy bean soup. Both potatoes and pasta, Indeed, contain starch and they manage to produce that dense and velvety base which makes this summer bean soup even better.

How to serve pasta and bean soup in summer

Strange to think like many traditional Italian dishes, for example the Soups with legumes, they are delicious and vegan without any need to rework the recipe in no part. It's also strange to think that this is an absolutely and exclusively summer soup, given that it follows the seasonality of fresh borlotti beans.

Don't worry though, You don't have to consume it hot! Il secret is to put out the fire when the pasta it's still a lot al dente, so that the subsequent rest does not 'cook' it. Then, Serve this soup warm by seasoning it with excellent extra virgin olive oil, freshly ground black pepper and basil

Is, On the subject of dried vegetables, in winter also try it PASTA WITH LENTILS, the PASTA AND CHICKPEAS, il BROAD BEANS and the Macco di pea. Is, since pasta soup and summer beans is a recipe from my island, take a look at all mine too SICILIAN RECIPES Have a good day!

Pasta and fresh beans (Sicilian recipe)

Portions: 4 Preparation: 10 minutes Cooking: 1 person 1 person

Nutrition facts: 250 calories 20 fat

Rating: 4.8/5

( 4 voted )

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Ingredients

600 grams of summer beans (gross of pods, i used Pinto Beans)

200 grams of pasta (beauty queens, mixed Gragnano or fingering striped)

2 sticks of celery

a carrot

a fresh spring onion or a small onion

some fresh basil or fresh rosemary leaf

salt and pepper

extra virgin olive oil

a bay leaf (optional)

Procedure

CLEAN THE BEANS AND VEGETABLES - To prepare for the summer minestrone pasta and fresh beans first clean the beans: Shelling the beans by removing them from the pods and wash them carefully. Wash the celery, the carrot and the onion. Remove the stringy parts of the celery and cut into pieces, Bull with a knife the carrot and also cut diced, Peel the onion and chop finely.

COOKING - Put the beans in a large saucepan, the bay leaf and the vegetables and cover with plenty of cold water, about one liter. Consider that, After the cooking time of beans, The pasta must also cook in the cooking water, So what if it's too short eventually will have to add.

Here on my YOUTUBE channel find it VIDEO RECEIVED step-by-step pasta and beans, with all my tips to make it perfect.

PASTA - The beans should cook about an hour, but of course you have to try,: to me, for example, like Salcedo, 'Tosti', But there are those who prefer them very soft, that melt in your mouth. When the beans are almost to the point of desired doneness, Regular summer minestrone pasta and fresh beans salt, combine the pasta and bring it to cooking al dente.

THE SERVICE - Serve warm or hot pasta and beans, seasoning it with a drizzle of good olive oil, a generous grind of black pepper and a few leaves of fresh basil (if in season) or finely chopped rosemary. Bon appétit!

Note

OPTIONS: To make the pasta with the creamy fresh beans, you can add a small potato, cut into cubes, that releasing starch during cooking will make the velvety soup.

Combination: A delicate white wine is our suggestion for this tasty summer soup. We suggest a DOC white pinot produced in Trentino from the company "Bellaveder": scented with peach and PEAR, the palate is fruity and acidic. Serve chilled at 10 degrees of temperature.