Venetian-Style Bean and Pasta Soup
A hearty Italian soup featuring tender borlotti beans and ditalini pasta in a rich, creamy broth flavored with aromatics and Parmigiano-Reggiano. This classic Venetian dish combines the comfort of beans with the satisfaction of pasta.
Ingredients
- •1 pound dried borlotti beans
- •10 cups water
- •½ cup extra-virgin olive oil
- •2 medium onions
- •1¾ teaspoons salt
- •2 medium carrots
- •2 ribs celery
- •5 large garlic cloves
- •¼ cup fresh flat-leaf parsley
- •1 teaspoon dried rosemary
- •¼ teaspoon black pepper
- •1 piece Parmigiano-Reggiano rind
- •¾ pound dried ditalini pasta
Cooking Instructions
- 1.
Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
62 min
- 2.
Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
13 min
- 3.
Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
150 min
- 4.
Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
15 min
- 5.
Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
10 min
- 6.
While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
12 min
- 7.
To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.
5 min