📝 About This Recipe
Transport yourself to the heart of Tuscany with this soul-warming 'pasta and beans' stew, reimagined for the modern kitchen. This recipe balances the creaminess of slow-simmered legumes with the bright acidity of Italian tomatoes and the savory depth of pancetta and fresh rosemary. By using the Instant Pot, we achieve a rich, 'cooked-all-day' flavor profile in a fraction of the time, resulting in a thick, velvety broth that perfectly coats every noodle.
🥗 Ingredients
The Flavor Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (diced small; can substitute bacon)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery Stalks (diced)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 2 cans (15 oz) Great Northern Beans (drained and rinsed)
- 1 can (14.5 oz) Crushed Tomatoes (preferably San Marzano style)
- 5 cups Chicken or Vegetable Broth (low sodium)
- 1 piece Parmesan Rind (approx 2 inches; the secret to umami depth)
- 1 sprig Fresh Rosemary (left whole)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
Pasta and Finishing
- 1.5 cups Ditalini Pasta (dry; or other small tubular pasta)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Parmesan Cheese (freshly grated for serving)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on the high setting. Once hot, add the olive oil and diced pancetta.
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2
Cook the pancetta for 3-4 minutes until the fat has rendered and the bits are golden brown and crispy.
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3
Add the onion, carrots, and celery (the 'soffritto'). Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
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4
Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Pour in about 1/2 cup of the broth and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This prevents the 'Burn' warning and adds immense flavor.
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6
Add the remaining broth, crushed tomatoes, drained beans, the rosemary sprig, and the Parmesan rind.
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7
Secure the lid and set the valve to 'Sealing'. Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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8
When the cooking time is up, perform a 'Quick Release' by carefully turning the valve to 'Venting'.
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9
Open the lid and remove the rosemary sprig and the remains of the Parmesan rind. Discard them.
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10
Switch the Instant Pot back to 'Sauté' mode. Once the liquid begins to simmer, stir in the dry ditalini pasta.
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11
Cook the pasta directly in the soup for about 8-10 minutes (or according to package directions for al dente), stirring occasionally to ensure the pasta doesn't stick to the bottom.
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12
If the soup becomes too thick as the pasta releases its starch, stir in an extra splash of warm water or broth.
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13
Turn off the heat. Stir in the fresh parsley and season with salt and pepper to taste. Remember the Parmesan rind is salty, so taste before adding much salt.
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14
Ladle into warm bowls and top with a generous dusting of grated Parmesan and a drizzle of extra virgin olive oil.
💡 Chef's Tips
For an even creamier texture, take one cup of the beans and mash them with a fork before adding them to the pot. Always use a Parmesan rind; it adds a silky mouthfeel and savory backbone that salt alone cannot provide. If you plan on having leftovers, cook the pasta separately in a pot of salted water and add it to individual bowls. Pasta will soak up all the broth if stored in the soup overnight. Don't skip the deglazing step; those caramelized bits of pancetta and veg are the key to a professional-tasting broth. For a vegetarian version, omit the pancetta and use smoked paprika to mimic the smokiness, and ensure your broth is vegetable-based.
🍽️ Serving Suggestions
Serve with thick slices of toasted ciabatta rubbed with a raw garlic clove. A crisp, bitter green salad like Radicchio or Arugula with a lemon vinaigrette balances the richness. Pair with a glass of medium-bodied Italian red wine, such as Chianti or Barbera. Offer extra red pepper flakes and a bottle of high-quality finishing oil at the table. A side of roasted broccoli rabe with lemon and garlic complements the earthy beans perfectly.