Hoofdgerecht

Pasta e Fagioli with Pinto Beans, Miso and Tomato Paste

45 minVoor 4Nutri-Score A€

45 min

Hoofdgerecht

recept van

Denise Mancieri|StartWithBeans

@startwithbeans

wat je nodig hebt

4 personen

cooked pinto beans (cooked the night before, with their cooking liquid)Voorraadkast400 g
mirepoix (onion, carrot, celery) (finely diced)Groente en fruit200 g
miso paste (dissolved in a little warm broth)Voorraadkast30 g
tomato pasteVoorraadkast30 g
crushed red pepper flakesKruiden en specerijen2 g
conchiglie pasta (drained while still firm)Granen200 g
olive oilVoorraadkast30 ml
vegetable brothVoorraadkast800 ml
saltKruiden en specerijen4 g

per portie

270kcal

wat je gebruikt

stap voor stap

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