Risotto-Style Soup and Pasta with Beans.
2 dishes with one recipe, today I will explain how we prepare them in Sicily.
Here we prepare these 2 dishes with “quaglio” that is, very thick and creamy.
There’s nothing better than finding a nice hot dish on the table and the whole family around it.
Borlotto is a variety of common beans first cultivated in Colombia,
Once they were considered the “meat” of the poor, as they are very nutritious.

You might also be interested in:

Difficulty: Very Easy
Cost: Very Economical
Rest time: 8 Hours
Preparation time: 12 Minutes
Portions: 4
Cooking methods: Slow Heat, Boiling
Cuisine: Italian

323.23 Kcal

calories per serving

Info Close

Energy 323.23 (Kcal)
Carbohydrates 55.05 (g) of which sugars 5.46 (g)
Proteins 10.72 (g)
Fat 7.83 (g) of which saturated 1.15 (g)of which unsaturated 0.54 (g)
Fibers 5.82 (g)
Sodium 418.00 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

7 oz Borlotti beans (dried)
1 carrot
1 onion
2 stalks celery
1 cup cherry tomatoes
2 tbsp extra-virgin olive oil
to taste Salt
Chili pepper (optional)
5 oz potatoes (optional)
7 oz ditalini pasta (ridged)

a look at health

Tools

What we need

Pressure Cooker
Pot
Immersion Blender
Bowl

Preparation

To make the

The borlotti beans must be soaked in water at least twice their height and left for 8/12 hours. I soak them directly in the pot.
After soaking, still in the same pot, put: the onion, celery, cherry tomatoes, carrots, and potatoes, whole. Make sure the water level is at least 4 fingers above the beans.
Close the pot and turn on the heat. Once it starts to whistle, let it cook for 25 minutes.
If you want to do classic cooking, they must cook for at least 1 hour.
At the end of cooking, take out the vegetables, put them in a bowl and blend them with the immersion blender.
Set the obtained cream aside.
Only now add the salt,
If you want to make only the bean soup and not the pasta, now is the time to add the vegetable cream, and a drizzle of extra virgin olive oil, mix, and serve.
And this is the soup, but if you want to make pasta and beans…
If you are interested in making risotto-style pasta and beans instead of adding the vegetable cream, add a little more water to the pot and then pour in the pasta. I prefer the ridged ditalini, as they hold more sauce.
Stir often otherwise it will all stick, and only add more water if needed. At the end of cooking, add the cream, extra virgin olive oil, and if you like, chili pepper.
And here’s the pasta and beans.