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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 minPour 4Nutri-Score A€
par @startwithbeans27 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • cooked pinto beans (cooked the night before, with their cooking liquid)Épicerie400 g
  • mirepoix (onion, carrot, celery) (finely diced)Fruits et légumes200 g
  • miso paste (dissolved in a little warm broth)Épicerie30 g
  • tomato pasteÉpicerie30 g
  • crushed red pepper flakesÉpices2 g
  • conchiglie pasta (drained while still firm)Céréales200 g
  • olive oilÉpicerie30 ml
  • vegetable brothÉpicerie800 ml
  • saltÉpices4 g

par portion

Nutrition

270kcal

Glucides
44 g
Protéines
11 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Casserole
  • Poêle
  • Louche

pas à pas

Préparation

  1. Sweat the mirepoix

    • Heat the olive oil in a pot and add the mirepoix.
    • Cook gently until the vegetables are soft and translucent.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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