Luigi's Elbow Pasta with Gruyere Cheese
It's a soup rich in iron, and delicious to start a nice meal any day of the week.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 250 grams elbow pasta, from Luigi
  • 1 package pinto beans
  • 8 slices Gruyère cheese
  • 8 slices bread, with olive oil
  • 1/4 cups cream
  • 1 can evaporated milk
  • 1 can fresh milk
  • 1 cube chicken broth
  • 1 green chile , chopped
  • 2 teaspoons olive oil
  • 2 teaspoons unsalted butter
  • 1 cube chicken bullion
Preparation
40 mins
12 mins
Low
  • We bring 2 liters of salted water to a boil with our Luigi's elbow pasta from La Moderna.
  • In the blender, we place the bag of pinto beans or the 2 cups of cooked beans, with the cream and the milks, and blend on high speed.
  • In the saucepan, we add 2 teaspoons of butter and 2 of olive oil and pour in the blended mixture, over low heat. Once it’s about to boil, we add the elbow pasta and let it simmer for 2 minutes on low heat.
  • To serve, we place two ladles in each plate, and add 2 slices of toasted bread, and on top of them, 2 slices of Gruyere cheese per plate, and put it in the microwave for 20 seconds to melt.
  • It should be served very hot, and add green chili if you want it to be a little spicy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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