Sastojci:
100-120 g Istrian pasutica or krpica Klara Marić
— A little smoked bacon, pancetta or prosciutto, cut into strips or cubes
— 2 cloves of garlic
— 100 ml passata
— 100 ml white wine
— 500-600 ml chicken or vegetable stock
— 300 g canned beans (with juice)
— 1/2 fresh red chili or dried chili
— Two handfuls of fresh spinach
— Parmesan rind (if you have it in the fridge, for flavor; you can also cut it into cubes for
a more interesting texture)
— 20 g grated parmesan or pecorino
— Olive oil
— Thyme and rosemary (fresh, if desired)
— 2 pinches of oregano
— Fresh parsley
Priprema
In a heated pot or deep pan, fry the pancetta in a little olive oil. Add the chopped chili (without seeds) and garlic. Reduce the heat so that the garlic does not burn. Add the passata or 3 pelotas. Pour in the wine, then add the beans, Parmesan rind, oregano and stock.
Season with salt, pepper, cover and cook for about 10 minutes. Add the spinach, spinach, grated Parmesan and fresh parsley.
Cook for about 8 more minutes, until the pasta is tender. If you want a thinner soup, add more water or stock. I prefer it when it is thick and extra creamy.
Posluživanje
O autoru recepta
Hungry Anja
Anja Maršić, poznata kao @hungry_anja, strastvena je ljubiteljica hrane i kulinarstva koja na svom profilu dijeli kreativne i ukusne recepte za svaki dan. Njezin pristup kuhanju je jednostavan, ali vmaštovit, savršen za sve koji žele uživati u domaćim jelima i novim okusima. Pratite je za inspiraciju u kuhinji i recepte koji će zadovoljiti svačije nepce!
