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Pasta e Fagioli with Borlotti Beans

Martha Stewart
  • 100 minutes
  • Serves 1

INGREDIENTS

1

3-inch-long piece Parmesan rind or 1 slice salami

4

large tomatoes, large

3

sprigs Basil

1 1/2 cups

Borlotti beans, fresh

1

Carrot, diced (about 1/3 cup), medium

1

Celery stalk, diced (about 1/2 cup)

2

Garlic cloves, minced (about 1 tablespoon)

1

Onion, diced (about 2 cups), medium

1 cup

Ditalini pasta

1

Salt, Coarse

1 tbsp

Olive oil, extra-virgin

1

Pecorino romano or parmesan cheese

2 cups

Water