Pasta and Bean Soup
A simple Italian-style pasta and bean soup made with borlotti beans, pancetta or bacon, tomatoes, celery, garlic, and small pasta. Finished with fresh parsley and Parmesan.
Equipment
- Large pot or deep skillet
- Wooden spoon
- Ladle
- Knife
- Cutting board
Ingredients
- 2 cans borlotti beans drained and rinsed
- 1-2 celery stalks finely chopped
- 150 g (5 oz) pancetta or bacon, diced
- 2-3 garlic cloves finely chopped
- 1 onion finely chopped
- 4 tbsp olive oil
- 400 g (14 oz) fresh tomatoes, diced, or 1 can crushed tomatoes
- 1 tbsp tomato paste
- 3 dl (1¼ cups) chicken or vegetable broth + extra stock or water if needed
- 1 fresh red chili finely chopped, or ½ tsp chili powder, optional
- 250 g (9 oz) small pasta, uncooked
- salt to taste
- black pepper to taste
For serving
- fresh parsley chopped
- Parmesan cheese grated
Instructions
- Heat a little olive oil in a large pot or deep skillet. Add the diced pancetta or bacon and cook until browned. Transfer to a plate and set aside.
- Add the remaining olive oil to the same pot. Add the celery, onion, and garlic and cook gently over low to medium heat until softened.
- Add the chopped fresh chili, if using, followed by the tomato paste. Stir and cook briefly.
- Add the broth and tomatoes or crushed tomatoes. Bring to a boil.
- Add the pasta and cook according to the package directions, but remove from the heat about 5 minutes before the pasta is fully cooked. Add a little water if needed as the pasta cooks.
- Add the browned pancetta or bacon and the borlotti beans. Simmer gently for about 5 minutes, stirring occasionally.
- Season with salt and black pepper. Let the stew sit for a few minutes before serving.
- Serve topped with chopped fresh parsley and grated Parmesan.
Notes
Consistency: The pasta cooks directly in the broth and releases starch, which makes the soup quite thick and stew-like. Different types of pasta absorb different amounts of liquid, so if you prefer a more liquid soup, add a little extra water or broth while cooking until you reach the consistency you like.
Pasta: Small pasta works best, as it cooks quickly and is easy to eat with the beans.
Borlotti beans: Drain and rinse the beans before adding them to the pot.
Spice: The chili is optional. Use fresh chili for a little heat, or leave it out for a milder dish.
Leftovers: The pasta will continue to absorb liquid as the soup sits. Add a little water or broth when reheating if needed.