Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
| Servings | Prep Time |
| 6 people | 25 minutes |
| Cook Time |
| 45 minutes |
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
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Ingredients
- 2 14 ounces cans cannellini beans
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 large garlic clove peeled and smashed
- 1 cup largely diced pancetta or guanciale
- sea salt and freshly ground black pepper
- dried chilli-peppers flakes
- 1/2 Teaspoon tomato paste
- 8 ounces short ribbed pasta
- extra virgin olive oil
- 1 cup freshly grated parmesan
Servings: people
Instructions
- Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
- Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
- Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
- Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
- Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.
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