Bean paste is one of the most popular and traditional dishes in Italy. It is a thick tomato soup with white beans. and small tubular pasta such as ditalini or horns, which incorporate a lot of delicious broth and at the same time combined in size with beans. To make the soup cook faster use canned beans, previously washing it. Everything ingredients along with aromatic herbs, spices and roasted Pancetta merge in a soup in a single amazing taste. Serve soup, sprinkling each serving with a large handful of grated cheese. value of one serving: (total 
Calories 365, total fat 10 g., saturated fats, proteins 18 g. carbohydrates 50 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 cans of 425 gr. canned white beans
- 1.5 tbsp. ditalini pasta
- 2 tbsp. l olive oil
- 50 gr pancetta, chopped (approximately 3 slices)
- 2 sprigs of rosemary 10-15 cm each.
- 1 sprig of thyme with branches, 10-15 cm.
- 1 large fresh bay leaf or 2 dried leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 stalk of celery, finely chopped
- 4 large cloves of garlic, chopped
- Coarse Salt and Pepper
- 1 tbsp. canned tomato sauce or mashed tomato
- 2 tbsp. water
- 1 liter chicken broth
- Grated Parmesan or Romano, for serving
- Dipping bread
Recipes with similar ingredients: pasta, white beans, cheese parmesan, carrots, celery, bay leaf, thyme, tomato sauce, pancetta, bacon
Recipe preparation:
- Heat a deep saucepan over medium heat and add olive oil and pancetta. Fry pancetta lightly and add aromatic herbs, bay leaf, chopped vegetables and garlic. Salt and pepper.
- Add beans, tomato sauce, water and broth to the pan and increase fire to maximum. Bring the soup to a boil and add ditalini paste. Reduce heat to moderate and cook soup, stirring occasionally, 6-8 minutes or until pasta is ready to the state of al dente. The leaves of rosemary and thyme will separate when cooking. Remove the stems and bay leaf from the pan and place pan on the table on the stand.
- Let the soup rest and cool for several minutes. Pour into plates and sprinkle on top with plenty of grated cheese. Place the bread and crust on the table and dip it in the soup. Italian soup – “Pasta e Fajoli”.
