
Devices & Accessories
Pasta e fagioli
Prep. 15 min
Total 26 h
6 portions
Ingredients
-
dried borlotti beans (see Tips)150 g
-
water plus extra to soak1950
-
Parmesan cheese cut into pieces (3 cm), reserve the rind (optional - see Tips)100 g
-
onion (150 g), cut into pieces1
-
tomato cut into pieces1
-
celery stalk cut into pieces1
-
garlic cloves2
-
fresh long red chilli deseeded and cut into halves1
-
speck cut into cubes (1 cm)200 g
-
extra virgin olive oil plus extra to drizzle20 g
-
Vegetable stock paste or Chicken stock powder (see Tips)1 tbsp
-
tomato passata200 g
-
sea salt to taste
-
ditalini pasta200 g
-
kale roughly chopped1 - 2 stalks
-
dried chilli flakes to serve
Nutrition per 1 portion
Calories
356.7 kcal /
1498.2 kJ
Protein
21.6 g
Fat
11.2 g
Carbohydrates
37.7 g
Fibre
8 g
Saturated Fat
4.3 g
Sodium
963.8 mg
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