Bean soup with pasta from southern Italy (Pajoli) - Walla! Food

2021-12-22T05:19:18.051Z

A recipe for a rich soup that children also really like, beans in tomato sauce and short pasta. A winter dish full of comfort that is all it takes on a cold day. Enter the full recipe >>

Bean soup with pasta from southern Italy (Pajoli)

A rich and thick soup that children also really like, of beans in tomato sauce and short pasta.

A winter dish full of comfort that is all it takes on a cold day

Neta Levya

22/12/2021

Wednesday, 22 December 2021, 07:00 Updated: 07:03

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Italian bean soup with pasta (A. Pajoli) (Photo: Dror Einav, Styling: Anat Lebel)

What kid doesn't like beans in red sauce?

Now pair up with your favorite pasta dish and you've got a winning meal.

Chef Neta Levya from the Manchkin Recipes Blog in a recipe for a rich and thick bean soup with tomatoes and short pasta.

A winter dish full of comfort that is all it takes on a cold day.

The source of the recipe is in southern Italy where it is customary to combine pasta and legumes.

Pasta Pajoli or a-Pajoli is a southern Italian pasta casserole with tomato and bean sauce.

The addition of beans in the dish gives a ceramic thickness and its combination with the pasta gives us the combination of grain and legume that produces high quality protein - a clear example of the genius of Italian mama.

Muligtoni - Indian lentil soup

In collaboration with Sugat

Italian Bean Soup with Pasta (A Pajoli)

Recipe By: Neta Levya

30 minutes work
Two and a half hours total
Easy to prepare
5 diners

Italian
vegan
fur
Soups
pasta
Stews
kosher

Italian bean soup with pasta (A. Pajoli) (Photo: Dror Einav, Styling: Anat Lebel)

Ingredients

- 500 g delicate white beans, soaked for 12 hours in water
- 1 teaspoon baking soda
- 5 tablespoons olive oil
- 1 chopped onion
- 1 carrot cut into small cubes
- 3 thinly sliced celery stalks
- 3 cloves chopped garlic
- 2 zucchini cut into small cubes
- 2 as a tomato paste
- 1 can of chopped / crushed tomatoes (400 g)
- ½2 liters of water
- 2-3 sprigs of thyme
- 2 bay leaves
- 2 handfuls of chopped celery (optional)
- 2 cups uncooked small pasta (of any kind you like)
- Salt to taste
- Grated black pepper to taste
For the conversion table, click here>

Preparation

How to make soup a pajoli?

1 Drain the beans from the soaking water, transfer to a saucepan and cover with water.
Bring to a boil.
Add the baking soda powder and mix.
Lower the flame and cook under partial cover for an hour to an hour and a half or until the beans are soft but not falling apart.
Filters.
2 In a saucepan heat the olive oil.
Fry the onion, carrot and celery for 10-15 minutes until golden.
3 Add the garlic and zucchini and fry for another 2-3 minutes.
4 Add the tomato paste and fry for another minute while stirring.
5 Add the crushed tomatoes, water, thyme, bay leaves and celery leaves and bring to a boil.
6 Transfer to a low heat, add the cooked beans, season with salt and pepper and mix.
Cover and cook for an hour.
Taste and adjust seasoning if necessary.
7 Bring back to a boil and add the pasta.
Stir and cook until the pasta is soft enough.