Tag Archives: beans

Minestrone soup

Recipe 1: Considering I’m arrived at the end of my challenge, I needed to have a light recipe just to try to reach my target ( ok it’s impossible but why not try) and so the last recipe it’s minestrone. That’s something I always use to eat when my mum does it because is something hot, fullfilling and healty. With a bit of parmesan on top then is delicious!

I love also the blended version also called in french ‘potage’. That’s my favourite! It’s always good to have some of it in the fridge and take it out when you don’t really know what to eat.

The ingredients my mum uses for 3 people are:  a little piece of celery, 2 carrots, 2 courgettes, half onion, a quarter of cabbage, 1 potato, some parsley, a garlic clove, 150 gr beans 130gr chopped tomatoes, 1 stock and water.

The process is a bit long but easy: place some olive oil in a pan and hot it up. Then add the finely chopped onion, garlic cloves and parsley. When the onion starts to become goldish, add the peeled tomatoes sauce and the beans already drained by the water.

Mix it all and let it cook. In the meantime cut the cabbage in thin slices and then in half again. Add it to the saucepan and pour a good quantity of water. Mix all the ingredients every now and then to avoid them to stick to the bottom of the pan.

Wash and cut in cubes the courgettes, the carrots and the potato, and then add them too to the pan. Let it cook for around 20-30 minutes and then have a try to know if it’s missing some salt, pepper or anything else.
When the Borlotti are cooked, add the pasta if you want: the right pasta shape for this dish are little tubs but quite thick.

Let the pasta cook in the same pan with the soup so the starch released will give taste and thickness to the minestrone. When ready, serve it hot with some grated Parmesan, parsley or simply olive oil if you like it.

PS. Mamy il minestrone m’e’ venuto benissimo un po’ piu’ denso e meno verde del tuo, sospetto per la verza che era bella grossa e l’ho usata tutta… ah che bello finalmente posso fare anche io il minestrone qui!!! Come sono contenta!

Advertisements

Pasta e fagioli (-53 weeks)

Recipe 107: With this cold it’s just the right time for this classic italian dish… and it was months i was waiting to cook it. My italian friend here in London too was waiting for it since a long time and this was the perfect week.

The ingredients for this cheap but very tasty typical winter italian dish for 4 people are: 1 carrot, 1 celery, 1 onion, fresh rosemary, 2 pieces of garlic, 420 gr Borlotti beans (i took the ones in cans with water Cirio from Waitrose), 1 vegetable stock, 140 gr pancetta, pepper, salt, chilli, 340 gr short pasta (i used the chifferi rigati De Cecco from Waitrose).

There are thousand of different recipes for this dish in Italy, but this is the one my mum pass me. This is a middle way between a pasta and a soup and it’s a very fulfilling dish that can be eaten also as a one dish meal.

Start putting in a pan with some olive oil the carrot, garlic, onion, some fresh rosemary and celery cut in really little pieces. Let them cook and in the meantime put the vegetable stock in some boiling water to create the brodo.

In another saucepan put half of the beans without their water or already boiled if you bought the dry beans. Smash the other half with a fork and add them to the rest with a bit of brodo. Let this cook on a low fire.

After that add to the carrots, celery, onion and garlic all the pancetta and let it cook. When ready you can mix all this to the beans with another bit of brodo and some chilli, pepper and salt. Everything will cook and mix, creating a nice thick soup.

At this point you can add the pasta to the soup and cook it for the time written on the bag and  don’t forget to taste it to know if it’s the case to put some other salt too.

If you want the dish a bit more liquid and similar o a real soup, add more water or stock water, otherwise leave it like this and just let it cook. To make it even more thick, you can cook the pasta a bit lees than what is suggested and leave it to rest an hour before to serve it. everything in this case depends by your taste.

Now the dish is ready and you can serve the pasta with a bit of olive oil on top and black papper. If you want you can of course add some Parmesan but we use more oil and pepper than this for the Pasta e fagioli.

Buon appetito!

PS: Mamy non sai che buona questa pasta e fagioli!!!! e non ti immagini quanto ci stava bene con il freddo che faceva fuori!! Anna s’e’ leccata i baffi. L’ho fatta magari un po’ troppo asciutta, ma che soddisfazione e che sapore! questi si sono i piatti che proprio mi mancano!