Pasta with Bean Soup
- Active Time 20m
- Total Time 1h 20m
Of all the many Italian soups, this is certainly the most famous, and it is common to a number of regions. There are paste e fagioli in Fruili, Veneto, Lombardy and Tuscany, almost all made by the same method - the beans are cooked first, some of them pushed through a sieve to increase the density of the broth, and the pasta added at the end.
- 2 pounds fresh borlotti beans, or 3/4 cup dried borlotti beans that have been soaked in water overnight
- 10 cups water
- 4 ripe tomatoes, peeled and seeded
- 1 1/2 cups olive oil
- 1 sprig rosemary
- 1 tablespoon garlic and parsley chopped together
- 5 ounces short pasta such as penne, small rigatoni or tube pasta
- Salt and freshly ground pepper
Cook the beans in the water, slightly salted, for 1 hour.
Remove a couple of ladlefuls of beans and puree in a blender with the tomatoes. Set the remaining beans aside in their cooking liquid.
Put 1 cup of the olive oil in a saucepan, add the rosemary and cook gently to flavor the oil; discard the rosemary. Add the garlic and parsley and the tomato and bean puree. Stir to mix.
Add the rest of the beans and their cooking liquid. Stir in the pasta. Check for salt. Cook until the pasta is just slightly al dente and the soup has a creamy consistency.
Drizzle 1 tablespoon olive oil in a thin stream over each serving, and add pepper if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
1087 calories; 56g total fat; 0mg cholesterol; 414mg sodium; 113g carbohydrates; 25g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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