Pasta e fagioli – taliansky „cestoviny a fazuľa“ – je sýta klasika. V tejto verzii bol zvýšený obsah bielkovín, znížené množstvo cestovín a pridaná extra zelenina, aby bol recept vhodný pre bariatrickú diétu.
Pripravené približne za 40 minút, ide o upokojujúcu polievku na chladné zimné večery a dobre vydrží aj na viac jedál.
Ingredients
- 1 tbsp olive oil
- 900 g extra-lean minced beef
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tin (800 g) crushed tomatoes
- 1 tin (400 g) chopped tomatoes, not drained
- 2 tins (400 g each) white beans, drained
- 1 litre chicken stock
- 100 g dried pasta (small shapes such as ditalini)
- 130 g kale, finely chopped
- 120 g low-fat cottage cheese, blended until smooth
- Salt and pepper to taste
Method
- Heat the oil in a large stockpot for 1–2 minutes. Add the beef, break it into small pieces and cook until completely browned.
- Add the onion, celery and carrots and cook for 5 minutes until softened.
- Add the garlic, crushed tomatoes, chopped tomatoes, white beans and chicken stock. Bring to the boil and simmer for 10 minutes.
- Add the pasta and kale and cook for a further 10 minutes, or until the pasta is cooked. The soup is thick; if it becomes too thick, add 250 ml of water.
- Remove from the heat and stir in the blended cottage cheese. Season with salt and pepper.
Tento recept je určený ako všeobecná inšpirácia. Vždy sa riaďte diétnymi odporúčaniami svojho bariatrického tímu, najmä počas prvých mesiacov po operácii.