Low difficulty – Preparation 20 minutes – Cooking 40 minutes
Ingredients for 4 people
300 g of egg squares | 300 g of fresh peeled beans | A carrot | A stalk of celery | A small onion | A clove of garlic | Parsley | 2 glasses of vegetable broth | Extra virgin olive oil | SaltWe wash the carrot and celery. We peel the carrot and cut it into cubes. We eliminate the filaments to celery and cut it into cubes. We chop finely onion.
1.We blanch the beans for 3 minutes, drain them and we eliminate the skin.
2.We put the vegetables in a pan, with oil, it clove of garlic and a stalk of parsley. Let’s make stew, over low heat, for 10 minutes.
3.Add the beans and vegetable broth, up to cover all the vegetables. Let it cook on a flame low, for 30 minutes. TO end of cooking, let’s adjust of salt.
4.Meanwhile, let’s cook the pasta in plenty of water salted and drained not overcooked.
5.Let’s flavor i squares in the dressing with the beans, mixing well.
6.We serve hot, sprinkling with a drizzle of oil.