Pasta e Fagioli
Today we have a new recipe from @tinastausendschoen for you: Pasta e Fagioli from the Vitavit® Premium pressure cooker.
A quiet hiss, a whisper of steam - and the magic is done. Four smart cooking levels give you full control: from high speed to gentle steaming. Meat melts on your tongue, fish stays buttery tender, vegetables stay nutrient-rich and crisp. Full of flavour, right on point. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
Have fun trying it out!
35 min
Total Time
15 min
Cooking Time
20 min
Preperation Time
Ingredients
| 200 g | Borlotti or Pinto beans, dried |
| 1 bunch | soup vegetables, chopped |
| 3 | cloves of garlic |
| 2 tbsp. | olive oil |
| 1-2 slices | bacon /optional |
| 400 g | canned tomatoes |
| 2-3 | sprigs of rosemary |
| 150 g | macaroni |
| 200 g | savoy cabbage in coarse pieces |
| 30 g | Parmesan, grated |
| salt, pepper |
Instructions
Step 1 of 5:
Soak the chickpeas in 500 ml water for approx. 8-10 hours with a little salt and soda, then drain the water and rinse the beans under cold running water.
Step 2 of 5:
Place the beans, soup vegetables, bacon, garlic, olive oil, tomatoes, and 1.2l water into the Pressure Cooker. Lay the rosemary sprigs on top. Close the Lid, set cooking level 2, and heat on the hob. Reduce the heat as soon as the yellow ring appears. From this point, the cooking time of 12 minutes begins. Make sure that the temperature indicator constantly remains on the green ring. Reduce the heat further if necessary.
Step 3 of 5:
After the cooking time, slowly release the pressure through the valve and open the Lid.
Step 4 of 5:
Remove the rosemary sprig and add the pasta and savoy cabbage to the pot, stir once, and put the Lid back on.
Step 5 of 5:
Heat again and cook for another 3-4 minutes at level 2. Release the steam and open the pot. Season with salt and pepper and serve onto plates. Sprinkle with grated Parmesan and serve.
Tipp:
If you have any Parmesan rind left over, feel free to add it to the pot - it gives a wonderfully rich, savoury flavour.
