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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 minServes 4Nutri-Score A€
from @startwithbeans27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cooked pinto beans (cooked the night before, with their cooking liquid)Pantry400 g
  • mirepoix (onion, carrot, celery) (finely diced)Produce200 g
  • miso paste (dissolved in a little warm broth)Pantry30 g
  • tomato pastePantry30 g
  • crushed red pepper flakesSpices2 g
  • conchiglie pasta (drained while still firm)Grains200 g
  • olive oilPantry30 ml
  • vegetable brothPantry800 ml
  • saltSpices4 g

per serving

Nutrition

270kcal

Carbs
44 g
Proteins
11 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Frying pan
  • Ladle

step by step

Method

  1. Sweat the mirepoix

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