📝 About This Recipe
This classic Italian 'pasta and beans' is a soul-warming masterpiece that elevates humble pantry staples into a rich, velvety stew. Originating as a 'cucina povera' dish, our version utilizes a traditional soffritto and a parmesan rind to create a deep, umami-rich broth that coats every tube of pasta. It’s a thick, hearty hug in a bowl that perfectly balances the creaminess of cannellini beans with the aromatic brightness of fresh rosemary and sage.
🥗 Ingredients
The Flavor Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 ounces Pancetta or Guanciale (finely diced)
- 1 medium Yellow Onion (finely minced)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 3 pieces Garlic Cloves (smashed and minced)
The Heart of the Soup
- 2 cans (15oz) Cannellini Beans (rinsed and drained; or 3 cups cooked from dry)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 sprig Fresh Rosemary (left whole for easy removal)
- 3 pieces Fresh Sage Leaves (whole)
- 5 cups Chicken or Vegetable Stock (low sodium)
- 1 piece Parmigiano-Reggiano Rind (about 2-3 inches)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
Pasta and Finishing
- 1.5 cups Ditalini or Tubetti Pasta (small dry pasta shapes)
- Kosher Salt and Black Pepper (to taste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 cup Grated Parmigiano-Reggiano (for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat has rendered and the meat is slightly crispy, about 5-6 minutes.
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2
Add the minced onion, carrot, and celery (the soffritto) to the pot. Sauté for 8-10 minutes until the vegetables are softened and the onion is translucent.
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3
Stir in the garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste. Stir constantly for 2 minutes, allowing the paste to darken to a brick-red color; this 'caramelizing' step adds incredible depth.
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5
Take half of one can of beans (about 3/4 cup) and mash them into a paste using a fork or blender with a splash of stock. This is the secret to a creamy broth.
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6
Add the mashed beans, the remaining whole beans, the stock, the rosemary sprig, the sage leaves, and the parmesan rind to the pot.
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7
Bring the liquid to a gentle boil, then reduce the heat to low. Simmer partially covered for 20 minutes to allow the flavors to marry.
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8
Taste the broth and add salt and pepper. Note that the parmesan rind and pancetta are salty, so season conservatively at first.
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9
Add the dry ditalini pasta directly into the pot. Increase heat slightly to maintain a steady simmer.
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10
Cook the pasta for about 8-10 minutes, stirring frequently. The pasta will absorb the broth, so if it becomes too thick, add an extra 1/2 cup of hot water or stock.
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11
Remove the rosemary sprig, sage leaves, and the parmesan rind (though the rind is a delicious chef's snack!).
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12
Turn off the heat. Stir in the chopped parsley and one final drizzle of high-quality olive oil. Let it sit for 2 minutes before serving; this allows the starch to settle into a perfect consistency.
💡 Chef's Tips
Always use a parmesan rind; it acts like a bouillon cube of pure flavor and creates a silky texture. If you have time, use dried beans soaked overnight for a superior texture and more flavorful broth. Stir the pot frequently once the pasta is added, as the starches can cause it to stick to the bottom. This soup thickens significantly as it sits; when reheating leftovers, add a splash of water to loosen it back up. For a vegetarian version, omit the pancetta and use vegetable stock and a bit of smoked paprika for depth.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous dusting of freshly grated Parmigiano-Reggiano. Pair with thick slices of toasted sourdough or focaccia rubbed with a raw garlic clove. Accompany with a crisp, acidic Italian white wine like Vermentino or a light Chianti. A simple side salad of arugula with lemon vinaigrette cuts through the richness of the beans. Finish each bowl with a 'cruda' (raw) drizzle of your best extra virgin olive oil and a crack of black pepper.