This is one of the best dishes I remember from my childhood. I always ate it at my grandparents' house. It reminds me of their voices and the smell of their home. Simple.. my grandmother really made it with very few ingredients. And yet it was delicious..
Step 1 of 5: In a pot, prepare the vegetable broth. You can use a stock cube or the vegetables you have in the fridge.. such as carrot, onion, celery. Meanwhile, pour the oil into another pan and add a clove of garlic.
Step 2 of 5: Then, once it starts heating up, add the already cooked beans. Pour in a little vegetable broth and let it simmer for about ten minutes.
Step 3 of 5: At this point, break up some spaghetti and add them directly to the beans. Cover with more broth. Add salt and pepper to taste and let it cook risotto-style.
Step 4 of 5: Add hot broth from time to time and stir until the pasta is cooked and creamy.
Step 5 of 5: At this point, turn it off and let it rest a little. Finally plate it, finishing with a drizzle of extra virgin olive oil and a good grind of pepper.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving228 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,058 kJ731 kcal | 1,344 kJ321 kcal |
| Fat | 3.03 g | 1.33 g |
| of which saturated fatty acids | 0.75 g | 0.33 g |
| Carbohydrates | 144.74 g | 63.62 g |
| of which sugars | 4.87 g | 2.14 g |
| Fibre | 24.14 g | 10.61 g |
| Protein | 41.66 g | 18.31 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
