Pasta e Fagioli

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Cook the five bean varieties separately in unsalted water for about 30 minutes each: black-eyed, piattellini, black, borlotti and zolfini.
2. Wash and peel the vegetables. Quarter the savoy cabbage and slice it small; dice the onions and carrots into similar-sized pieces.
3. Pour plenty of extra virgin olive oil into a large pot, add the vegetables and cook over low heat, stirring regularly, until softened.
4. Add the 1 kg of dried uncooked black-eyed beans, the tomato passata and 5 litres of water. Stir to combine.
5. Cook for about 1 hour, stirring regularly with a spatula and scraping the sides to prevent sticking.
6. Blend 4 to 6 ladles of the cooked mixture in a food processor until smooth and thick, then pour the blend into a medium pot.
7. Add one spoonful of each of the five cooked bean varieties to the blended base and stir gently.
8. Boil the ditali rigati in a separate pot of boiling water for about 6 to 7 minutes, following the package instructions and tasting for al dente.
9. Drain the pasta and stir it into the bean and vegetable mixture until evenly combined.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCarrotPastaCabbageBlack beanPassataBlack-eyed beanBorlotti bean