Pasta and beans soup

Serves four

• Borlotti beans 200 g
• Semolina pasta 120 g
• Mix of celery, carrot, onion 80 g
• Potatoes 200 g
• Tomatoes 100 g
• 1 clove of garlic
• 2 tbsp of extra virgin olive oil (20 g)
• Salt and pepper to taste
• Parsley

Nutritional information
Per serving: 341 Kcal

Environmental Impact

Per serving: 
102 grams CO₂ equivalence - carbon footprint
177 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Soak the beans overnight.

Chop the celery, carrot and onion finely and fry in a little olive oil. Add the beans, water, salt and pepper and leave to cook for at least one hour.

When the beans are soft, add the diced potatoes and leave to simmer.

When potatoes are ready, add chopped garlic, parsley and tomato and cook for another five minutes.

Add the pasta and cook until done.

The Chef’s Advice

Add extra flavour to the dish with a drizzle of oil and a sprinkle of chilli. You can also use Cannellini beans instead of Borlotti beans for a more delicate flavour. 

Nutritional Advice

Beans with pasta are an ideal mixture of proteins, providing all the essential amino acids. Carbohydrates from the vegetables make a complete meal.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Pulses are a low environmental impact source of protein compared to animal-sourced ingredients. They can be eaten as often as you like, whilst red meat should not be eaten more than once per week.