📝 About This Recipe
This soul-warming Italian classic, often called 'pasta and beans,' is the quintessential comfort food of the Tuscan countryside. By slow-braising creamy borlotti beans with a savory base of soffritto and a rich parmesan rind, we create a velvety, thick broth that coats every piece of pasta. It’s a rustic, nourishing masterpiece that tastes even better the next day as the flavors continue to marry.
🥗 Ingredients
The Aromatics (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced; omit for vegetarian version)
- 1 large Yellow Onion (finely minced)
- 2 medium Carrots (peeled and finely diced)
- 2 medium Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
The Braise
- 1 pound Dried Borlotti or Cranberry Beans (soaked overnight and drained)
- 2 tablespoons Tomato Paste (double concentrated)
- 6 cups Chicken or Vegetable Stock (low sodium)
- 1 piece Parmesan Rind (about 2-3 inches long)
- 1 sprig Fresh Rosemary (tied with kitchen twine)
- 2 sprigs Fresh Thyme (tied with kitchen twine)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
The Finish
- 8 ounces Ditalini or Small Shells Pasta (dried)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated for serving)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it becomes golden and crispy, about 5-7 minutes.
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2
Add the onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced 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 and cook for 2 minutes, stirring constantly, until it turns a deep rust color and smells slightly caramelized.
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5
Incorporate the soaked and drained beans, stirring to coat them in the aromatic oil and tomato base.
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6
Pour in the stock and add the parmesan rind, rosemary sprig, and thyme. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover partially, and let it simmer gently. Cook for 60-75 minutes, or until the beans are tender but not falling apart.
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8
Once the beans are tender, remove the parmesan rind and the herb sprigs. Discard them.
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9
Transfer about 1 to 2 cups of the bean and broth mixture to a blender or use an immersion blender to puree it. Stir this back into the pot to create a luxurious, creamy texture.
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10
In a separate pot of boiling salted water, cook the ditalini pasta for 2 minutes less than the package directions (very al dente).
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11
Drain the pasta and add it directly into the bean pot. Let it simmer together for another 3-5 minutes so the pasta absorbs the savory broth.
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12
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. If the stew is too thick, add a splash of warm water or extra stock.
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13
Stir in the fresh parsley and a final drizzle of high-quality olive oil before serving.
💡 Chef's Tips
Always soak your dried beans overnight; it ensures even cooking and better digestion. Don't skip the parmesan rind! It adds a deep, umami-rich saltiness that salt alone cannot replicate. If you have leftovers, the pasta will absorb the liquid overnight. Add a little broth when reheating to bring it back to the right consistency. For a vegetarian version, swap the pancetta for a smoked paprika and use vegetable stock. Cooking the pasta separately prevents it from releasing too much starch and making the dish gummy.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, acidic Italian red wine like a Chianti Classico to cut through the richness. A simple side salad of bitter greens like arugula or radicchio with a lemon vinaigrette balances the hearty flavors. Top each bowl with an extra dusting of grated Parmigiano-Reggiano and a swirl of spicy chili oil.