The pasta and beans in broth is a simple, nourishing recipe, perfect for pampering yourself when you need something light yet flavorful.
Preparation times vary depending on whether you use fresh, dried, or already cooked beans.
I used pre-cooked borlotti beans packaged in glass jars.
I added the vegetables I had in the pantry for a quick vegetable broth ready in a few minutes, ideal to serve with pasta: pasta in broth with beans.
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- Difficulty: Easy
- Cost: Budget
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Adjust the quantities of pasta and legumes according to your dietary plan.
- 4 oz risoni (rice-shaped pasta)
- cooked beans (2 portions, weight according to dietary plan)
- 1 2/3 cups water
- 4 stems parsley
- 1 onion (or shallot)
- 1 stalk celery
- 1 pinch salt
- 1 bouillon cube (homemade vegetable, optional)
- 1 sprig rosemary (fresh)
- leaves sage (fresh)
- 1 pinch mixed peppercorns (for a grinder)
- 1 drizzle extra virgin olive oil (to drizzle)
Suggested tools
- Knife
- Cutting Board
- 1 Pan with lid preferably glass
- Pot for the pasta
Preparation
Prepare the beans following the procedure described in cook beans in a pressure cooker | basic recipe or, if you already have them ready in the freezer, defrost them.
For this recipe I used pre-cooked borlotti beans.
Remember to rinse them well under running water: canned legumes often contain additives, salt and sometimes sugar [always read the label].
Among packaging types, glass containers are preferable to tins [glass does not release substances into the contents].
Clean and thoroughly wash the vegetables:
– parsley [stems];
– onion or a shallot;
– celery.In a pan pour 1 2/3 cups of water, add the cleaned vegetables and a pinch of salt.
Add:
– the beans;
– a vegetable bouillon cube [optional].
Cover with a lid [preferably glass], bring to a boil, reduce the heat and cook for 10 minutes.
At the end of cooking add a sprig of rosemary and a few sage leaves.For brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately and then rinse it before adding it to the brothy sauce prepared separately; this way the starch released by the pasta into the cooking water is removed.
In another pot cook the pasta al dente, rinse it briefly under running water to reduce surface starch and drain it.
While the pasta cooks, bring the beans back to a boil.
Pour the pasta into the pan with the beans and mix well to blend the flavors.Plate.
Grind the pepper and drizzle with a bit of extra virgin olive oil.Your pasta and beans in broth is ready.
Enjoy your meal!
It is a complete dish; add your portion of vegetables to compose a balanced meal or single plate that helps keep blood sugar stable.
Storage, tips and variations
Storage
The pasta absorbs the broth and overcooks quickly – best consumed immediately.
Tips and variations
Use whole wheat pasta to increase fiber content.
If you want a creamier texture, blend part of the beans.
FAQ – Questions & Answers
If you need to reduce fiber
Pass the cooked beans through a food mill: it ensures separation from the skins without creating air bubbles.
