Sagne E Fagioli Alla Molisana: Molisan Pasta With Beans
Sagne e Fagioli alla Molisana is a traditional dish from the regions of Abruzzo and Molise in Italy. This hearty pasta and bean soup is a staple of Molisan cuisine, known for its simple yet flavorful ingredients.
Ingredients
- 400g sagne pasta
- 400g cannellini beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the cooked cannellini beans to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the sagne pasta to the pot and cook until al dente, stirring occasionally.
- Season with salt and pepper to taste.
- Serve the Sagne e Fagioli alla Molisana hot, garnished with a drizzle of olive oil and freshly ground black pepper.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 60g
- Protein
- 15g
- Fat
- 5g
Supplies
Large pot Stirring spoon Serving bowls
Tools
Stovetop
Serving suggestions
Sagne e Fagioli alla Molisana is best served with a side of crusty bread and a simple green salad.
Tips & tricks
For added flavor, you can sprinkle some freshly grated Parmesan cheese on top before serving.
Cost
$10