📝 About This Recipe
This soul-warming Italian classic, literally translating to 'pasta and beans,' is the ultimate expression of 'cucina povera'—transforming humble pantry staples into a rich, velvety masterpiece. Our version utilizes a savory base of soffritto and pancetta, simmered with creamy borlotti beans and finished with a fragrant rosemary-infused olive oil. It is a thick, hearty stew-like dish that captures the essence of a cozy Roman trattoria in every spoonful.
🥗 Ingredients
The Flavor Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced; can substitute with guanciale or thick-cut bacon)
- 1 Yellow Onion (finely chopped)
- 1 large Carrot (peeled and finely diced)
- 1 large Celery Stalk (finely diced)
- 3 pieces Garlic Cloves (minced)
The Heart of the Stew
- 2 cans (15oz) Canned Borlotti or Cannellini Beans (rinsed and drained)
- 2 tablespoons Tomato Paste (double concentrated)
- 5 cups Chicken or Vegetable Broth (low sodium)
- 1 piece Parmesan Rind (about 2-3 inches long; adds deep umami)
- 1 sprig Fresh Rosemary (kept whole)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
Pasta and Finishing
- 1.5 cups Ditalini or Tubetti Pasta (dry weight)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook for 5-6 minutes until the fat has rendered and the bits are golden brown and crispy.
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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 red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Clear a small space in the center of the pot and add the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it turns a deep brick red color.
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5
Take half of one can of beans and mash them into a paste using a fork or a small food processor. This is the secret to a creamy, thick broth without using dairy.
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6
Add the mashed beans, the remaining whole beans, the broth, the Parmesan rind, the rosemary sprig, and the dried oregano to the pot. Stir well to combine.
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7
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer gently for 20 minutes to allow the flavors to meld and the Parmesan rind to soften.
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8
Remove the rosemary sprig and the Parmesan rind. Taste the broth and add salt and black pepper as needed.
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9
Add the dry 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 al dente. Stir frequently, as the starch from the pasta will thicken the soup and can cause it to stick to the bottom.
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11
If the soup becomes too thick (it should be 'stewy' but still spoonable), splash in an extra half-cup of hot broth or water.
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12
Turn off the heat. Stir in the freshly grated Parmigiano-Reggiano and the chopped parsley. Let the dish sit for 2 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Don't skip the Parmesan rind; it provides a deep, savory backbone that salt alone cannot achieve. If you plan on having leftovers, cook the pasta separately and add it to individual bowls, as the pasta will absorb all the liquid and become mushy if stored in the soup. Mashing a portion of the beans is the traditional way to achieve a silky, thick texture without adding cream. Always use high-quality Extra Virgin Olive Oil for finishing; it acts as a final seasoning rather than just a cooking fat. For a vegetarian version, omit the pancetta and use vegetable broth and a dash of smoked paprika for depth.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous drizzle of spicy olive oil on top. Pair with a crusty loaf of warm ciabatta or focaccia to soak up the thick sauce. A crisp, acidic Italian white wine like Vermentino or a light red like Chianti cuts through the richness beautifully. Top with an extra sprinkle of cracked black pepper and a few shavings of Pecorino Romano for a sharper bite. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a fresh contrast to the hearty beans.