Main courses · Pasta & rice
Pasta e fagioli
Adding the Parmesan rind is a traditional Italian way to add intensity of flavour to the dish.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 1560 min
- Total
- 1560 min
- Yield
- 6 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- dried borlotti beans
- 150 g
- water
- 1,950
- Parmesan cheese
- 100 g
- onion
- 1
- tomato
- 1
- celery stalk
- 1
- garlic
- 2 cloves
- fresh long red chilli
- 1
- speck
- 200 g
- extra virgin olive oil
- 20 g
- Vegetable stock paste
- 1 tbsp
- tomato passata
- 200 g
- sea salt
- sea salt
- ditalini pasta
- 200 g
- kale
- 1–2 stalks
- dried chilli flakes
- dried chilli flakes
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 21.6 g
- Energy
- 1,492.4 kJ
- Calories
- 356.7 kcal
- Fat
- 11.2 g
- Fibre
- 8 g
- Carbohydrates
- 37.7 g
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