Pasta e fagioli

Pasta and Beans

Low About 8 hours 4 serves
70 minutes

60' in the pot


Pasta and beans


  • 250 g Monte Castello Borlotti Beans;
  • 100 g maltagliati egg pasta;
  • 3 spoons of tomato sauce;
  • 1.5 l of broth;
  • 1 stalk of celery;
  • 1 carrot;
  • 1 onion;
  • Extra virgin olive oil;
  • Salt to taste;
  • Pepper to taste


    Boil the Monte Castello Borlotti Beans, previously soaked, in a pot with high sides. Meanwhile, in another pan, fry the chopped onion, celery and carrot in extra virgin olive oil. Add the tomato puree and let it flavour slowly. Mash about half of the Borlotti beans with a vegetable mill, add the puree with the remaining beans to the tomato puree and add the boiling broth. Season with salt and bring back to the boil, add the pasta and cook, stirring often, if necessary add more boiling broth. Season with pepper and serve with a drizzle of raw extra virgin olive oil.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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