📝 About This Recipe
This soul-warming Italian classic, literally 'pasta and beans,' is a masterclass in building deep flavor from humble pantry staples. By omitting the traditional parmesan rind and cheese topping, we allow the earthy sweetness of the Borlotti beans and the aromatic soffritto to truly shine. The result is a thick, velvety stew that captures the rustic essence of the Italian countryside in every comforting spoonful.
🥗 Ingredients
The Flavor Base (Soffritto)
- 4 tablespoons Extra Virgin Olive Oil (high quality, divided)
- 1 medium Yellow Onion (finely diced)
- 1 large Carrot (peeled and finely diced)
- 1 large Celery Stalk (finely diced)
- 3 pieces Garlic Cloves (minced)
The Heart of the Dish
- 2 cans (15oz) Borlotti or Cannellini Beans (rinsed and drained)
- 2 tablespoons Tomato Paste (double concentrated)
- 5 cups Vegetable Broth (low sodium)
- 1 sprig Fresh Rosemary (left whole for easy removal)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle kick)
Pasta and Finishing
- 1.5 cups Ditalini or Small Elbow Pasta (dry)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Nutritional Yeast (optional, for a savory 'cheesy' undertone)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat until shimmering.
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2
Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Do not rush this step; this 'soffritto' is the foundation of your flavor.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until the garlic is fragrant, being careful not to let it brown.
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4
Add the tomato paste to the center of the pot. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells slightly caramelized.
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5
Add one-third of the drained beans to a small bowl and mash them into a paste using a fork. This is the secret to a thick, creamy texture without using dairy.
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6
Add the whole beans, the mashed bean paste, vegetable broth, rosemary sprig, and dried oregano to the pot. Stir well to combine.
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7
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 15-20 minutes to allow the flavors to meld.
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8
While the soup simmers, bring a separate pot of salted water to a boil and cook the ditalini pasta for 2 minutes less than the package instructions (very al dente).
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9
Remove the rosemary sprig from the soup and discard. Taste the broth and season with salt and pepper. If using nutritional yeast for extra depth, stir it in now.
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10
Drain the pasta and add it directly into the soup pot. Let it simmer together for another 2-3 minutes; the pasta will absorb some of the flavorful broth and finish cooking.
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11
Check the consistency. If the soup is too thick, add a splash more broth or water. It should be thick and hearty, somewhere between a soup and a pasta dish.
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12
Ladle into warm bowls. Drizzle each serving with the remaining tablespoon of high-quality extra virgin olive oil and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Mashing some of the beans is crucial for a dairy-free creamy texture; it releases natural starches that thicken the broth beautifully. Always cook the pasta separately if you expect leftovers, as pasta will continue to soak up liquid in the fridge and turn mushy. For an even deeper flavor, use a mix of Borlotti (Cranberry) beans and Cannellini beans. If the dish feels like it's 'missing' something without the cheese, add a teaspoon of fresh lemon juice or red wine vinegar at the end to brighten the flavors. Don't skip the final drizzle of raw olive oil; it provides the richness and 'mouthfeel' usually provided by the parmesan.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. A crisp arugula salad with a simple lemon vinaigrette provides a perfect peppery contrast. Pair with a medium-bodied Italian red wine like a Chianti or Barbera. For an extra vegetable boost, stir in a handful of chopped kale or spinach during the last 5 minutes of simmering. Serve alongside roasted red peppers or marinated artichokes for a full Mediterranean spread.