• 6servings
  • 120minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g. Borlotti or red kidney beans

  2. 1 "Sheet" Smoked Ribs

  3. 200g. pancetta

  4. 2 Cups penne , Spiral or shell pasta

  5. 3 Tbsp oil

  6. 1 Tpsp flour

  7. 1 Small Diced onion

  8. 1 Tsp tomato paste

  9. 1 Tsp Continental parsley , Finely Chopped

  10. 1 Tsp Vegeta

  11. Freshly ground pepper

  12. salt to Taste

Instructions Jump to Ingredients ↑

  1. Soak beans overnight in warm water, cut ribs into individual ribs and soak for 2-3 hours in hot water.

  2. Drain the beans and ribs. Place them into large saucepan, cover with water, add Vegeta and cook for one hour, adding more water if needed. Season with salt and pepper. Add pasta, reduce the heat and cook for 45 minutes. You must stir every 5-6 minutes or the pasta will stick to the bottom.

  3. Make the roux by frying the onion and continental parsley in hot oil and slowly adding flour. Remove from heat and add 2-3 ladles of soup. Mix well to eliminate lumps and add to the soup. Dissolve tomato paste into one cup of hot water and add to the soup. Stir well and serve. Serve ribs and pancetta separately, cut into small pieces.


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