Pasta e Fagioli
Today we have a new recipe from @tinastausendschoen for you: Pasta e Fagioli from the Vitavit® Premium pressure cooker.
A soft hiss, a hint of steam — and the magic is done. Four intelligent cooking settings give you full control: from high-speed cooking to gentle steaming. Meat melts on your tongue, fish stays buttery tender, vegetables stay full of vitamins and crisp. Full of flavour, cooked to perfection. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high standards and little time. Fast, reliable, always spot on.
Enjoy trying it out!
35 min
Total Time
15 min
Cooking Time
20 min
Preperation Time
Ingredients
| 200 g | Borlotti or Pinto beans, dried |
| 1 bunch | soup vegetables, chopped |
| 3 | cloves of garlic |
| 2 tbsp. | olive oil |
| 1-2 slices | bacon /optional |
| 400 g | canned tomatoes |
| 2-3 | sprigs of rosemary |
| 150 g | Macceroni |
| 200 g | savoy cabbage in large pieces |
| 30 g | Parmesan, grated |
| salt, pepper |
Instructions
Step 1 of 5:
Soak the chickpeas for approx. 8-10 hours in 500 ml water with a little salt and baking soda, then drain the water and rinse the beans under cold running water.
Step 2 of 5:
Place the beans, soup vegetables, bacon, garlic, olive oil, tomatoes, and 1.2l water into the Pressure Cooker. Lay the rosemary sprigs on top. Close the Lid, set cooking level 2, and heat on the stove. Reduce the heat as soon as the yellow ring appears. From this point, the cooking time of 12 minutes begins. Make sure the temperature indicator stays constantly on the green ring. Reduce the heat further if necessary.
Step 3 of 5:
After the cooking time, slowly release the pressure through the valve and open the Lid.
Step 4 of 5:
Remove the rosemary sprig and add the pasta and savoy cabbage to the pot, stir once, and put the Lid back on.
Step 5 of 5:
Heat again and cook again at level 2 for another 3-4 minutes. Release the steam and open the pot. Season with salt and pepper and serve on plates. Sprinkle with grated Parmesan and serve.
Tipp:
If you have any leftover Parmesan rind, feel free to add it to the pot - it gives a wonderfully savoury flavour.
