Pasta e Fagioli

Ingredients

• 2 cups (400 g) dried brown or borlotti beans (or 3 cups cooked beans)
• 1 prosciutto bone (optional, for depth)
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic (about 5 g), finely chopped
• 1 small onion (about 100 g), diced
• 1 small carrot (about 100 g), diced
• 2 tbsp (35 g) tomato paste
• 1 tsp (2 g) rosemary, finely chopped (or 1 small sprig fresh)
• 5-6 cups (1.5 L) bean cooking liquid or vegetable stock
• 1/2 cup (100 g) ditalini or small tubular pasta
• Kosher salt and freshly ground black pepper, to taste
• Extra-virgin olive oil and grated Parmigiano-Reggiano, for finishing

Method

1. 1

   Cook the beans

   Soak dried beans overnight in cold water. Drain, then place in a large pot with the prosciutto bone if using and fresh water. Simmer gently until the beans are tender, about 1 hour. Remove the bone and reserve the bean water.

2. 2

   Build the base

   In a heavy pot, warm the olive oil over medium heat. Add the onion, carrot, and garlic. Saute until soft and fragrant, about 8-10 minutes.

3. 3

   Add tomato paste and herbs

   Stir in the tomato paste and rosemary. Cook for 2-3 minutes to caramelize and deepen the flavor.

4. 4

   Add beans and liquid

   Add the cooked beans, reserving about 1 cup, and enough bean water or stock to cover by about an inch. Simmer gently for 20-25 minutes to thicken slightly.

5. 5

   Puree for texture

   Remove a few ladles of soup and puree until smooth, then return to the pot along with the reserved whole beans.

6. 6

   Cook the pasta

   Add the ditalini directly into the soup and simmer until al dente, about 10 minutes. Adjust seasoning with salt and pepper.

7. 7

   Finish

   Ladle into bowls and drizzle with extra-virgin olive oil. Top with grated Parmigiano-Reggiano, cracked black pepper, and a touch of rosemary oil if desired.