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Pasta e Fagioli with Pinto Beans, Miso and Tomato Paste
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Pasta e Fagioli with Pinto Beans, Miso and Tomato Paste

45 Min.Für 4Nutri-Score A€
von @startwithbeans27 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • cooked pinto beans (cooked the night before, with their cooking liquid)Vorräte400 g
  • mirepoix (onion, carrot, celery) (finely diced)Obst & Gemüse200 g
  • miso paste (dissolved in a little warm broth)Vorräte30 g
  • tomato pasteVorräte30 g
  • crushed red pepper flakesGewürze2 g
  • conchiglie pasta (drained while still firm)Getreide200 g
  • olive oilVorräte30 ml
  • vegetable brothVorräte800 ml
  • saltGewürze4 g

pro Portion

Nährwerte

270kcal

Kohlenhydrate
44 g
Eiweiß
11 g
Fett
6 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Stielkasserolle
  • Bratpfanne
  • Schöpfkelle

Schritt für Schritt

Zubereitung

  1. Sweat the mirepoix

    • Heat the olive oil in a pot and add the mirepoix.
    • Cook gently until the vegetables are soft and translucent.
    Schritt 1

  2. Build the umami base

    • Stir in the tomato paste and the crushed red pepper.
    • Add the miso paste and let everything toast briefly to develop flavor.
    Schritt 2

  3. Add beans and broth

    • Add the cooked pinto beans with a little of their cooking liquid.
    • Pour in the vegetable broth and season with salt.
    • Simmer gently so the flavors come together.
    Schritt 3

  4. Cook the pasta separately

    • Boil the conchiglie in salted water.
    • Drain the pasta while it is still firm, before it is fully cooked.
    Schritt 4

  5. Serve

    • Ladle the bean soup into bowls.
    • Spoon the pasta over the soup so it stays al dente and does not soak up the broth.
    Schritt 5
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