PASTA E FAGIOLI

Tuscan Bean & Pasta Soup – Home Cook Batch, Serves 6–8

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
• •½ 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. Sauté 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. This gives it that classic thick, velvety Tuscan consistency.
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.