Italian Bean And Pasta Soup
This hearty and comforting bean and pasta soup combines the rich flavors of pancetta and vegetables with tender white beans and pasta shells. A perfect dish to warm you up on a cold day, topped with a swirl of extra-virgin olive oil and grated Parmigiano-Reggiano cheese for that extra touch of flavor and comfort.
— Constant Cookbook
Ingredients
- 2 cups dried cranberry, cannellini or other small
- white beans
- 3 Tbs. olive oil
- 1/2 cup chopped pancetta
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 large garlic cloves, minced
- 8 cups water or chicken stock, or as needed
- 1 1/2 cups diced canned plum tomatoes
- 2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. small dried pasta, such as shells or
- ditalini
- Extra-virgin olive oil for serving
- Grated Parmigiano-Reggiano cheese for serving
Instructions
- Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.
- In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.
- To give the soup more body, remove 2 large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.
- When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.
- To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper.
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