📝 About This Recipe
This classic Italian 'pasta and beans' is a soul-warming hug in a bowl, originating from the humble 'cucina povera' tradition. Our version features ditalini—tiny thimbles of pasta—nestled in a velvety, savory broth enriched with creamy Borlotti beans and a hint of smoky pancetta. Finished with a drizzle of rosemary-infused olive oil, it is the ultimate balance of hearty protein and comforting starch.
🥗 Ingredients
The Flavor Base (Soffritto)
- 3 tablespoons Extra virgin olive oil (high quality)
- 2 ounces Pancetta (finely diced; omit for vegetarian)
- 1 medium Yellow onion (finely minced)
- 1 large Carrot (peeled and finely diced)
- 1 large Celery stalk (finely diced)
- 3 pieces Garlic cloves (minced)
The Heart of the Soup
- 2 cans (15 oz) Borlotti or Cannellini beans (rinsed and drained)
- 1 tablespoon Tomato paste (double concentrated)
- 6 cups Chicken or Vegetable stock (low sodium)
- 1 piece Parmigiano-Reggiano rind (about 2 inches long)
- 1 sprig Fresh Rosemary (left whole)
- 1/2 teaspoon Dried Oregano
Pasta and Finishing
- 1.5 cups Ditalini pasta (dried)
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
- 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 for 4-5 minutes until the fat has rendered and the bits are golden brown.
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2
Add the onion, carrot, and celery (the soffritto) to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
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3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells caramelized.
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4
Take one can of the drained beans and place them in a small bowl. Mash them thoroughly with a fork or a splash of stock to create a thick paste; this will thicken the soup naturally.
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5
Add the whole beans, the mashed bean paste, the stock, the rosemary sprig, the oregano, and the Parmesan rind to the pot.
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6
Bring the liquid to a gentle boil, then reduce the heat to low. Simmer partially covered for 15-20 minutes to allow the flavors to marry.
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7
Remove the rosemary sprig and the Parmesan rind. Discard them.
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8
Taste the broth and add salt and pepper. Note that the rind and pancetta add salt, so taste before adding more.
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9
Add the ditalini pasta directly into the pot. Increase the heat slightly to maintain a steady simmer.
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10
Cook the pasta for about 8-10 minutes, or until just al dente. Stir frequently to prevent the pasta from sticking to the bottom, as the starch will make the liquid quite thick.
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11
If the soup becomes too thick (the pasta absorbs a lot of liquid), add an extra 1/2 cup of hot water or stock to reach your desired consistency.
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12
Turn off the heat. Stir in the chopped parsley and a final drizzle of fresh olive oil. Let the soup sit for 2 minutes before serving to settle the flavors.
💡 Chef's Tips
Mashing half of the beans is the secret to a creamy texture without using dairy. Always use a Parmesan rind if you have one; it adds a profound umami depth that salt alone cannot provide. If you plan on having leftovers, cook the pasta separately and add it to individual bowls; otherwise, the ditalini will soak up all the broth overnight. For a spicy kick, add a pinch of red pepper flakes (peperoncino) when sautéing the garlic. Borlotti beans (Cranberry beans) are traditional, but Cannellini work perfectly for a milder, creamier result.
🍽️ Serving Suggestions
Serve with a thick slice of toasted ciabatta rubbed with a raw garlic clove. Pair with a medium-bodied Italian red wine like a Chianti or Barbera. A simple side salad of arugula with lemon vinaigrette cuts through the richness of the beans. Top each bowl with an extra dusting of Pecorino Romano for a sharper salty finish. Drizzle with a high-quality chili oil for a modern spicy twist.