Pasta and Bean Stew (Bean and Pasta Soup)

Name: Pasta and Bean Stew (Bean and Pasta Soup)
Yield: 8
Ingredients: 2 cups of mulatinho beans (400 g); 2 tablespoons of finely chopped onion; 1/4 cup of olive oil (60 ml); 3 tablespoons of finely chopped carrot; 2 cups of salted pork ribs (250 g); 4 costelinhas of smoked pork ribs (220 g); 1 can of peeled tomato (400 g); 7 cups of chicken broth (1.7 liters, like preparing chicken broth,; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 200 g of penne or other small tubular pasta (tortiglioni, cavatappi, elicoidali, or rigatoni); 1 tablespoon of butter; 2 tablespoons of grated Parmesan cheese

1
2 cups of mulatinho beans (400 g)
2
2 tablespoons of finely chopped onion
3
1/4 cup of olive oil (60 ml)
4
3 tablespoons of finely chopped carrot
5
2 cups of salted pork ribs (250 g)
6
4 costelinhas of smoked pork ribs (220 g)
7
1 can of peeled tomato (400 g)
8
7 cups of chicken broth (1.7 liters, like preparing chicken broth,
9
1/2 teaspoon of salt
10
1/4 teaspoon of black pepper
11
200 g of penne or other small tubular pasta (tortiglioni, cavatappi, elicoidali, or rigatoni)
12
1 tablespoon of butter
13
2 tablespoons of grated Parmesan cheese

Ingredients

1
2 cups of mulatinho beans (400 g)
2
2 tablespoons of finely chopped onion
3
1/4 cup of olive oil (60 ml)
4
3 tablespoons of finely chopped carrot
5
2 cups of salted pork ribs (250 g)
6
4 costelinhas of smoked pork ribs (220 g)
7
1 can of peeled tomato (400 g)
8
7 cups of chicken broth (1.7 liters, like preparing chicken broth,
9
1/2 teaspoon of salt
10
1/4 teaspoon of black pepper
11
200 g of penne or other small tubular pasta (tortiglioni, cavatappi, elicoidali, or rigatoni)
12
1 tablespoon of butter
13
2 tablespoons of grated Parmesan cheese

Directions

1
In a pressure cooker, place the beans, cover with 4 cups of water (960 ml), and close the lid
2
Bring to a boil and cook for about 20 minutes
3
Cook until the beans are tender
4
Remove from heat, let the pressure release, and open the lid
5
Strain the beans and set aside
6
In a large pot, sauté the onion in olive oil over medium heat, stirring occasionally, until it's translucent (about 2 minutes)
7
Add the carrot and salted pork ribs and stir well
8
Cook until the meat is browned (about 10 minutes)
9
Add the canned tomato with its liquid, reduce the heat, cover, and simmer for about 5 minutes
10
Add the reserved beans, mix well, and cook for about 5 minutes
11
Add the chicken broth and bring to a boil
12
Simmer for about 2 minutes
13
While that's cooking, blend the set-aside beans in a processor until smooth
14
Add the blended beans to the pot, season with salt and black pepper, and stir well
15
Add the pasta and cook until al dente (about 15 minutes)
16
Stir in the butter and Parmesan cheese
17
Serve hot
18
358 calories per serving
19
A medium-bodied stew, like Italian Bardolino Fraterna Portalupi 97,13,91 dollars, and Chianti Classico San Fabiano 96,12,50 dollars