Tuscan bean soup with "shells" and rosemary
4 servings
105 minutes
Tuscan bean soup with 'conchiglie' and rosemary is a true embodiment of Italy's culinary traditions. Its simplicity and rich flavor make it an ideal dish for cozy family evenings. White beans slow-cooked with aromatic herbs and vegetables acquire a velvety texture, while conchiglie pasta adds an interesting accent. Tomato paste gives a slight tanginess, and rosemary fills the soup with a spicy, woody aroma. A pinch of allspice and shavings of parmesan complete the harmonious palette of flavors. This soup warms the soul and body, providing a sense of homey comfort. It is served hot, garnished with a sprig of fresh rosemary – as a tribute to Tuscan simplicity and elegance. Perfectly paired with crusty bread and a glass of red wine, it creates the atmosphere of a warm Italian evening.
1
Soak the beans overnight in cold water.
- White beans: 250 g
2
In a soup pot, heat olive oil, add finely chopped onion and celery, and sauté everything on low heat for about 10 minutes. Then add minced garlic and sauté for another minute. Lightly crush rosemary leaves and add them with tomato paste to the pot with onion, celery, and garlic. Mix well.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Celery stalk: 1 piece
- Garlic: 2 cloves
- Fresh rosemary leaves: 1 tablespoon
- Tomato paste: 3 tablespoons
3
Put the beans in a pot. Pour in 2 liters of warm bottled water, add salt, cover with a lid, and cook on low heat until ready (about an hour). When the beans are soft, transfer half of the pot's contents to a blender and blend into a smooth mixture.
- White beans: 250 g
- Water: 2 l
- Coarse salt: 2 teaspoons
4
Pour back into the pot, stir, bring to a boil and add the 'shells'. Cook for about 10 more minutes, stirring occasionally.
- Conchiglie pasta: 150 g
5
Season with freshly ground fragrant pepper. Serve generously sprinkled with Parmesan shavings and garnished with a sprig of rosemary.
- Ground allspice: 0.3 teaspoon
- Parmesan (Parmigiano Reggiano): 50 g
- Fresh rosemary: 4 sprigs
