Directions
- 1Start with a good glug of olive oil in a large casserole dish.
- 2Add celery, carrots, and onions (soffritto) to the dish.
- 3Add a generous pinch of salt and let the soffritto slowly cook for about 10 minutes.
- 4Meanwhile, chop garlic, basil, parsley, and sun-dried tomatoes.
- 5Roughly chop the fresh tomatoes and add them straight after.
- 6Add the potatoes and cook everything until the tomatoes are nice and soft.
- 7Fill the dish with water and slowly cook it for about an hour.
- 8Towards the end, add some leafy greens such as savoy cabbage, cavolo nero, or chard.
- 9Add borlotti beans and chickpeas.
- 10If needed, fill it up with water so all ingredients are covered.
- 11Give it a good stir and cook for another 10 minutes.
- 12Optionally, add a handful of fregola or any small pasta shape per person.
- 13Taste and adjust for seasoning with a pinch of salt.
- 14Optionally, top with cheese.
- 15Finish with a drizzle of olive oil.
Ingredients
- 100 g dried borlotti beans
- 250 g tinned borlotti beans
- 100 g dried chickpeas
- 250 g tinned chickpeas
- 1 onion
- 2 celery sticks
- 1 large carrot
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 3 sun-dried tomatoes
- 15 g basil
- 15 g parsley
- 3 large tomatoes
- 1 large potato
- 4 large Savoy cabbage leaves
- 40 g pecorino
- 4 tablespoons Pangrattato
- Fine sea salt
- freshly Ground black pepper
- Fregula or any small pasta shape (optional)
Equipment
large casserole dish
Tips
- Use seasonal ingredients and make the recipe your own.
- A handful of pasta per person is enough.
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