Bean and pasta soup
A classic battuto, made of minced carrots, celery and onion, to begin, then cannellini beans, a good pasta and a spoonful of tomato paste to give flavour and colour. Finish with a drizzle of raw extra virgin olive oil and some freshly ground black pepper.
Servings 4 people
Ingredients
- ½ carrot
- ½ celery stalk
- ½ white onion
- 4 tablespoons extra virgin olive oil
- 50 g (1 3/4 oz) pancetta
- 700 g (4 cups) cooked cannellini beans
- 600 ml (2 1/2 cups) bean cooking water
- 1 tablespoon tomato paste
- 200 g (7 oz) short pasta, such as Ditali rigati Pastificio Liguori
- Salt
- Freshly ground black pepper
Instructions
- Mince carrot, celery and onion and add them into a thick bottomed saucepan with the extra virgin olive oil and the finely chopped pancetta.
- Sauté for five minutes over a low heat until the vegetables are soft.
- Pour in the cannellini beans and their cooking water and add a tablespoon of tomato paste. Salt to taste.
- Bring to the boil over medium heat, then add the pasta. Cook according to the packaging instructions, stirring occasionally.
- As soon as the pasta is cooked, remove from the heat: the beans will make the soup creamy without the need of adding cheese. Serve the bean and pasta soup with a drizzle of extra virgin olive oil and a a few turns of freshly ground black pepper.
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