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    Pasta and Bean Soup with Grana Padano Riserva

    40 min


    • 400 g precooked cranberry “borlotti” beans
    • 100 g Grana Padano Riserva
    • 320 g short pasta
    • 1 carrot
    • 1 stalk celery
    • 1 shallot
    • 200 ml tomato purée
    • extra virgin olive oil
    • rosemary
    • salt
    • pepper



    STEP 1

    In a saucepan, fry the chopped carrot, shallot and celery in a little olive oil.


    STEP 2

    Add the beans, rosemary, tomato purée and 1/2 litre of water and bring to a boil.

    STEP 3

    Cook for about 10 minutes over medium heat, then add the pasta and cook for the time indicated on the package, stirring and adding boiling water as necessary.

    STEP 4

    When cooked, serve immediately with a drizzle of olive oil and a sprinkle of Grana Padano Riserva.