Plato principal

Pasta e Fagioli with Pinto Beans, Miso and Tomato Paste

45 minPara 4Nutri-Score A€

45 min

Plato principal

receta de

Denise Mancieri|StartWithBeans

@startwithbeans

lo que necesita

4 personas

cooked pinto beans (cooked the night before, with their cooking liquid)Despensa400 g
mirepoix (onion, carrot, celery) (finely diced)Frutas y verduras200 g
miso paste (dissolved in a little warm broth)Despensa30 g
tomato pasteDespensa30 g
crushed red pepper flakesEspecias2 g
conchiglie pasta (drained while still firm)Cereales200 g
olive oilDespensa30 ml
vegetable brothDespensa800 ml
saltEspecias4 g

por ración

270kcal

lo que usará

paso a paso

Sweat the mirepoix
- Heat the olive oil in a pot and add the mirepoix.
- Cook gently until the vegetables are soft and translucent.
Paso 1
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.
Paso 2
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.
Paso 3
Cook the pasta separately
- Boil the conchiglie in salted water.
- Drain the pasta while it is still firm, before it is fully cooked.
Paso 4
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.
Paso 5