Danie główne

Pasta e Fagioli with Pinto Beans, Miso and Tomato Paste

45 minPorcje: 4Nutri-Score A€

45 min

Danie główne

przepis od

Denise Mancieri|StartWithBeans

@startwithbeans

czego potrzebujesz

4 osoby

cooked pinto beans (cooked the night before, with their cooking liquid)Spiżarnia400 g
mirepoix (onion, carrot, celery) (finely diced)Warzywa i owoce200 g
miso paste (dissolved in a little warm broth)Spiżarnia30 g
tomato pasteSpiżarnia30 g
crushed red pepper flakesPrzyprawy2 g
conchiglie pasta (drained while still firm)Produkty zbożowe200 g
olive oilSpiżarnia30 ml
vegetable brothSpiżarnia800 ml
saltPrzyprawy4 g

na porcję

270kcal

czego użyjesz

krok po kroku

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