Pasta and beans

829 Views
 
MASTERY Level
45 min
830 Views
 
MASTERY Level
4 People
45 min
INGREDIENTS for 4 people

11.5 oz Barilla Ditaloni

14 oz mussles

2.2 lb fresh cranberry beans

1 onion

½ lb red potatoes

5.2 oz lard

1 sprig rosemary

1 bunch parsley

1 clove garlic

stock

4 slices bread

Preparation

Fry gently in a casserole the lard crushed with the cloves of garlic, the chopped onion and the beans: let the white wine evaporate.

Add the meat stock and salt to taste.

Add the peeled potatoes and leave to cook for about 1 hour over medium heat.

Sieve around a third of the beans and potatoes and add the pasta to the cooking soup.

When the cooking is finished, after about 15 minutes, add a chopped mixture of rosemary and parsley and a little fresh butter.

Serve in individual soup dishes with slices of toasted bread, flavored with garlic to taste.

Winter Fall Dry Eggs free Short
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