Italian Fagiolata beans soup
Italian Fagiolata beans soup
- 10 por.
- 60 min.
Red wine
- Plant based
- 24 months
Regular price
€4,90 EUR
Regular price
Sale price
€4,90 EUR
Unit price
per
Tax included.
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The Fagiolata beans soup is a blend of the finest beans from around the world, carefully selected and expertly mixed to create a dish with various textures, flavors, and aromas that blend together perfectly.
Great for preparing a nutritious and original legume dish.
Rich in proteins, fibers, and vitamins, ideal for a balanced diet and for preparing tasty vegan recipes.
FAGIOLATA ITALIAN BEANS SOUP RECIPE
INGREDIENTS:
- 500g of Bean Medley
- 1 onion
- 2 carrots
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 2 bay leaves
- 1 sprig of oregano
- Salt and pepper to taste
PREPARATION:
1. Start by placing the beans in a bowl and covering them with cold water with a teaspoon of baking soda. Let them soak for at least 12 hours.
2. After soaking, drain the beans and place them in a large pot. Cover with cold water, bring to a boil, and let cook for about an hour.
3. While the beans are cooking, prepare a soffritto with onion, carrots, garlic, olive oil, bay leaves, and oregano.
4. Once the beans are cooked, drain them and add them to the soffritto. Let it cook for another 10 minutes, adjust salt and pepper, and serve the Bean Medley hot with extra virgin olive oil and slices of homemade bread rubbed with a clove of garlic and topped with grated pecorino cheese and black pepper.
PAIRING: Sangiovese or another red wine.
INGREDIENTS: Mixed beans. Origin: EU/Non-EU.
Great for preparing a nutritious and original legume dish.
Rich in proteins, fibers, and vitamins, ideal for a balanced diet and for preparing tasty vegan recipes.
FAGIOLATA ITALIAN BEANS SOUP RECIPE
INGREDIENTS:
- 500g of Bean Medley
- 1 onion
- 2 carrots
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 2 bay leaves
- 1 sprig of oregano
- Salt and pepper to taste
PREPARATION:
1. Start by placing the beans in a bowl and covering them with cold water with a teaspoon of baking soda. Let them soak for at least 12 hours.
2. After soaking, drain the beans and place them in a large pot. Cover with cold water, bring to a boil, and let cook for about an hour.
3. While the beans are cooking, prepare a soffritto with onion, carrots, garlic, olive oil, bay leaves, and oregano.
4. Once the beans are cooked, drain them and add them to the soffritto. Let it cook for another 10 minutes, adjust salt and pepper, and serve the Bean Medley hot with extra virgin olive oil and slices of homemade bread rubbed with a clove of garlic and topped with grated pecorino cheese and black pepper.
PAIRING: Sangiovese or another red wine.
INGREDIENTS: Mixed beans. Origin: EU/Non-EU.
