Summer pasta e fagioli soup, i.e. fresh borlotti beans. If you love vegetables, you have to try this absolutely typical Sicilian recipe. The pasta and beans recipe is one of the most traditional in Italian cuisine. Fresh ones are more tender and tasty. This is the ‘fagiolapasta‘, or so is called in Sicily: is the summer bean, the fresh one, inside its pod, summer tempts us by market stalls. 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.
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 (family we always use the queens or the mixed Gragnano), these humble beans create a yummy soup that practically prepares alone. And it's a vegan dish. On my YOUTUBE channel You can find the VIDEO RECIPE step by step of pasta and beans, and many other video recipes and cooking tutorials and not only.
Strange to think how 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. Is, On the subject of dried vegetables, good, nutrient and economic, also check out the pasta with lentils, the pasta with chickpeas, the macco di fave and the macco pea. Is, since pasta soup and summer beans is a recipe from my island, Also have a look at all my SICILIAN RECIPES Have a good day!
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 fresh spring onion or a small onion
some fresh basil or fresh rosemary leaf
salt and pepper, to taste
extra virgin olive oil, to taste
a bay leaf (Optional)
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, carrot and onion. Remove the stringy parts of the celery and cut into pieces, scrape the carrot well with a knife and cut it into dice too, Peel the onion and chop finely.
Put the beans in a large saucepan, laurel and vegetables and cover with plenty of cold water, about one liter. Consider that, After the cooking time of beans, in the cooking water will also have to cook the pasta, So what if it's too short eventually will have to add.
Beans should cook for about an hour, but of course you have to try,: to me, For example,, like Salcedo, 'tough', 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.
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 (when in season) or finely chopped rosemary.
MATCHING: A delicate white wine is our suggestion for this tasty summer soup. We suggest a Pinot bianco Doc produced in Trentino by the company "Bellaveder": scented with peach and PEAR, the palate is fruity and acidic. Serve chilled at 10 degrees of temperature.
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.