📝 About This Recipe
This classic Italian 'pasta and beans' is the ultimate soul-warming comfort food, tracing its roots back to the humble kitchens of Tuscany. Our version celebrates the buttery texture of Cannellini beans simmered in a rich, aromatic tomato-parmesan broth with fragrant rosemary and savory pancetta. It is a thick, stew-like masterpiece that perfectly balances earthy legumes with tender pasta for a meal that feels like a warm embrace.
🥗 Ingredients
The Flavor Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced; can substitute with thick-cut bacon)
- 1 medium Yellow Onion (finely diced)
- 2 Carrots (peeled and finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 2 cans (15 oz each) Cannellini Beans (rinsed and drained)
- 2 tablespoons Tomato Paste (double concentrated)
- 5 cups Vegetable or Chicken Broth (low sodium)
- 1 piece Parmesan Rind (about 2-3 inches long for deep umami flavor)
- 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 cup Ditalini or Tubetti Pasta (dried)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook until the fat has rendered and the bits are golden brown and crispy, about 5-7 minutes.
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2
Add the onion, carrots, and celery (the 'soffritto') to the pot. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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3
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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4
Add the tomato paste and stir constantly for 2 minutes. This 'caramelizes' the paste, deepening the color and removing the raw metallic taste.
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5
Take about 1/2 cup of the drained cannellini beans and mash them into a paste using a fork or small blender. This is the secret to a naturally creamy broth.
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6
Add the whole beans, the mashed bean paste, the broth, the rosemary sprig, and the Parmesan rind to the pot. Stir well to combine.
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7
Bring the liquid to a boil, then immediately reduce the heat to low. Cover partially and simmer for 20 minutes to allow the flavors to marry.
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8
While the soup simmers, check the seasoning. Add salt and pepper gradually, keeping in mind the Parmesan rind and pancetta are already salty.
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9
Add the ditalini pasta directly into the pot. Increase the heat slightly to maintain a gentle simmer. Cook for about 8-10 minutes, or until the pasta is al dente.
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10
Discard the rosemary sprig and the Parmesan rind. If the soup has become too thick (the pasta absorbs a lot of liquid), add an extra 1/2 cup of broth or water.
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11
Stir in the fresh parsley and half of the grated Parmigiano-Reggiano. Taste one last time for seasoning.
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12
Ladle the hot soup into bowls. Drizzle with the remaining tablespoon of high-quality olive oil and top with extra cheese and a crack of black pepper.
💡 Chef's Tips
Always use a Parmesan rind; it adds a savory depth that salt alone cannot replicate. Don't overcook the pasta; it will continue to soften in the hot broth even after you turn off the heat. If you are making this ahead of time, cook the pasta separately and add it to the soup just before serving to prevent it from getting mushy. For a vegetarian version, omit the pancetta and use vegetable broth with a teaspoon of smoked paprika for depth. Mashing a portion of the beans is the best way to get a thick, silky texture without using heavy cream.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. A crisp, bitter green salad with radicchio and a lemon vinaigrette cuts through the richness. Pair with a glass of light-bodied Italian red wine like Chianti or Valpolicella. For an extra kick, drizzle with a spicy Calabrian chili oil just before eating. A side of roasted broccoli rabe with lemon zest complements the earthy bean flavors perfectly.