Ingredients Jump to Instructions ↓

  1. 200g or 1 heaping cup of dry pinto beans

  2. 200g of Ditalini Pasta - I like Barilla

  3. 1 can of smalled peeled whole tomatoes (4-5 small-med tomatoes) Preferaby San Marzano Tomatoes

  4. 1 onion - minced

  5. 1 carrot - peeled & minced

  6. 1 rib celery - minced

  7. 1 vegetable bouillon cube

  8. 1 clove garlic - minced

  9. 4 tbsp extra virgin olive oil

  10. handful fresh parsley - minced

  11. handful fresh basil - minced

  12. salt

  13. Pecorino Cheese - to garnish

Instructions Jump to Ingredients ↑

  1. Cover your beans with at least 2″ of water & allow them to soak overnight or at least 8 hours before you plan on cooking. Drain & set aside prior to cooking. In a large stockpot add 2 tbsp of the oil, the onion, carrot, celery, drained beans & tomatoes (I gently crush the tomatoes with my hand). Cover with water. Season well with salt and add the garlic & bouillon cube. Stir well. Cook over medium-high until it comes to a rolling boil. When it’s boiling cook for an additional 15 minutes. Remove half of the mixture and blitz in your food processor. Return to pot. Stir well. Add hot water to pot if liquid level is low. Taste for seasoning & add salt if necessary. Add pasta & cook until pasta is al dente. At the end add the remaining 2 tbsp of oil & the herbs. Serve lukewarm. Garnish with Pecorino cheese if desired.


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