Pasta with beans
4 servings
100 minutes
Pasta with beans is a hearty and comforting dish from Italian cuisine, originating from the southern regions of Italy where simple ingredients are transformed into culinary art. This pasta has a rich flavor, where the softness of the beans harmonizes with the aroma of garlic, the freshness of parsley, and the slight acidity of tomatoes. The thick broth created by crushed beans makes the dish incredibly cozy, while ditalini pasta perfectly holds the rich flavor nuances. It's an ideal option for a cold evening when you want something warming but not too heavy. Serving it with olive oil and fresh herbs completes the taste, creating a sense of rustic home cooking. This pasta pairs wonderfully with a glass of red wine and will be a worthy centerpiece for a family dinner.
1
Soak the beans in water, add baking soda, half a celery, bay leaf, and leave for 24 hours.
- Canned beans: 270 g
- Soda: 0.5 teaspoon
- Celery stalk: 1 piece
- Bay leaf: 1 piece
2
Drain the water from the beans and let them dry. Place in a pot and cover with water so it rises 3 cm above. Add the remaining celery, onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, reduce heat, and simmer for 1 hour and 20 minutes until the beans are soft.
- Canned beans: 270 g
- Celery stalk: 1 piece
- Canned tomatoes: 3 pieces
- Extra virgin olive oil: 2 tablespoons
3
Drain the water from the beans, remove the celery, onion, and bay leaf. In the same pot, heat 1 tablespoon of olive oil and sauté the garlic for 1 minute, add 2 tablespoons of parsley, and continue sautéing for another 1-2 minutes until the garlic turns light brown. Add the beans and ½ cup of the water they were cooked in. Mash a few beans with a spoon to thicken the soup. Bring to a boil.
- Canned beans: 270 g
- Bay leaf: 1 piece
- Garlic: 2 cloves
- Chopped parsley: 35 g
- Extra virgin olive oil: 2 tablespoons
4
In a large pot, bring salted water to a boil, add pasta and cook for half the time indicated on the package. Drain the water and add the pasta to the beans. Leave some water for later use.
- Ditalini pasta: 270 g
- Salt: to taste
5
Increase the heat to medium and cook until the pasta is al dente, adding pasta or bean water to achieve a thick broth.
- Ditalini pasta: 270 g
6
Divide into bowls, garnish with parsley and pepper. Drizzle with the remaining olive oil and serve immediately, otherwise the pasta will absorb the broth.
- Chopped parsley: 35 g
- Ground black pepper: to taste
- Extra virgin olive oil: 2 tablespoons