Chifa-style Pasta e Fagioli

Ingredients

In this Chifa-style adaptation of Pasta e Fagioli, we incorporate Peruvian flavors and ingredients to give the dish a distinct twist. The original Italian recipe is enhanced with Chifa spices like ginger, garlic, and soy sauce, as well as the vibrant heat of aji amarillo paste. These additions infuse the dish with a unique Peruvian flair, creating a fusion of flavors that is both comforting and exciting. We alse have the original recipe for Pasta e fagioli, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can (400g) cannellini beans, drained and rinsed 1 can (400g) cannellini beans, drained and rinsed
• 1 cup (200g) small pasta (such as ditalini or elbow macaroni) 1 cup (200g) small pasta (such as ditalini or elbow macaroni)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the diced carrot, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Sprinkle cumin powder and paprika over the vegetables. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the soy sauce and aji amarillo paste. Mix everything together until the vegetables are evenly coated.
5. 5.
   Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
6. 6.
   Stir in the cannellini beans and pasta. Cook until the pasta is al dente, following the package instructions.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Chifa-style Pasta e Fagioli hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste is a Peruvian yellow chili pepper paste with a medium level of heat. Adjust the amount according to your spice preference. If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder for a similar flavor profile.
• Cannellini Beans — If you prefer a creamier texture, you can partially mash some of the beans before adding them to the soup. This will help thicken the broth and create a richer consistency.

Tips & Tricks

• For an extra burst of freshness, squeeze some lime juice over the soup before serving.
• If you prefer a spicier kick, add a few drops of hot sauce or sprinkle some red pepper flakes on top.
• Feel free to customize the vegetables in this recipe based on your preferences or what you have on hand. You can add zucchini, corn, or peas for additional variety.
• To make the dish heartier, you can add cooked shredded chicken or diced tofu.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even more delicious the next day.

Serving advice

Serve the Chifa-style Pasta e Fagioli as a main course, accompanied by crusty bread or garlic breadsticks. It can also be served as a starter or a side dish alongside a fresh salad.

Presentation advice

Garnish each bowl of Chifa-style Pasta e Fagioli with a sprinkle of fresh cilantro. The vibrant green color will add a pop of freshness to the dish. Serve it in colorful bowls or soup mugs to enhance the visual appeal.