Italian-inspired version of the classic pasta and bean soup, or “pasta e fagioli,” is a perfect dish for a cozy dinner.
Ingredients (for 4 servings):
- 150 g pasta (gnocchetti)
- 1 onion
- 100 g smoked bacon
- 100 g carrot
- 130 g kohlrabi
- 1 garlic clove
- ½ teaspoon ground chili pepper
- 125 ml white wine
- 400 ml beef broth
- 400 g red kidney beans (canned)
- 80 g Pecorino cheese
- Extra virgin olive oil
- Salt, pepper
Preparation:
To ensure your pasta is cooked well and doesn’t turn mushy, make sure to cook it in plenty of water. In a pot of boiling salted water, add the pasta and cook according to the instructions on the package. In the meantime, heat 2-3 tablespoons of olive oil in a separate pot and add the chopped onion, diced smoked bacon, carrot, kohlrabi, and crushed garlic. Stir everything together and sauté on low heat until the vegetables soften slightly. Then, add the ground chili pepper and white wine, letting the wine simmer until it evaporates. Next, pour in the beef broth, add the cooked pasta (drained and rinsed with cold water if needed), and the canned red kidney beans. Stir everything together, season with salt and pepper, and wait until the soup comes to a boil. Once it’s ready, stir in the grated Pecorino cheese and serve.
