Pasta dan Kacang

Name: Pasta dan Kacang
Cuisine: italian
Ingredients: 200 g ditalini pasta; 400 g cannellini beans, cooked and drained; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 400 g canned crushed tomatoes; 1.5 L vegetable broth; 2 tbsp extra‑virgin olive oil; 1 tsp dried oregano; 1 tsp dried rosemary; Salt and freshly ground black pepper to taste; Grated Pecorino Romano, for serving

MBG-eligible

Pasta e Fagioli

Pasta dan Kacang — Photo: Mostafameraji, CC BY-SA 4.0 · wikimedia-commons

Ingredients

200 g ditalini pasta
400 g cannellini beans, cooked and drained
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
400 g canned crushed tomatoes
1.5 L vegetable broth
2 tbsp extra‑virgin olive oil
1 tsp dried oregano
1 tsp dried rosemary
Salt and freshly ground black pepper to taste
Grated Pecorino Romano, for serving

Instructions

1Heat the olive oil in a large pot over medium heat; add onion, carrot, and celery, sauté until softened, about 5 minutes.
2Stir in the garlic and cook for 30 seconds until fragrant.
3Add the dried oregano, rosemary, and crushed tomatoes; simmer for 3 minutes, stirring occasionally.
4Pour in the vegetable broth, bring to a gentle boil, then add the cooked cannellini beans.
5Season with salt and pepper, reduce heat, and let the soup simmer for 15 minutes to meld flavors.
6Add the ditalini pasta and cook until al dente, about 8–10 minutes, stirring occasionally.
7Adjust seasoning if needed; remove from heat.
8Ladle into bowls, sprinkle with grated Pecorino Romano, and serve hot.

Source: llm-generated