Tuscan Bean and Pasta Soup with Rosemary
4 servings
30 minutes
Tuscan bean and pasta soup with rosemary is the embodiment of rustic charm in Italian cuisine. Its roots trace back to sunny Tuscany, a region known for simple yet exquisite dishes. The rich, aromatic soup combines the tender creamy texture of beans with the spicy scent of rosemary, creating a harmony of flavors. The pasta adds a pleasant density to the dish, while tomato paste adds a slight tanginess, enhancing the taste further. The soup is served with a generous portion of grated Parmesan that enriches it with salty depth. It's the perfect dish for cozy family evenings or a warming lunch in cool weather, and its simplicity makes it accessible even for novice cooks.
1
Soak the beans in 2.25 liters of cold water and leave overnight. Drain the liquid and set it aside - it will be needed later.
- Beans: 225 g
2
In a large pot, heat olive oil and sauté the onion for 10 minutes over low heat. Then add garlic, and after a minute, add tomato paste and rosemary.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 2 cloves
- Tomato paste: 2.5 tablespoons
- Rosemary: 1 tablespoon
3
Pour 1.75 liters of the remaining bean soaking liquid, add the beans, and salt. Cover with a lid and simmer on low heat for 1 hour.
- Beans: 225 g
- Salt: to taste
4
Add black pepper.
- Ground black pepper: to taste
5
Blend half of the soup until smooth.
6
Pour the obtained puree back into the pot, bring to a boil, add the pasta, and cook, stirring, on low heat for 10-15 minutes.
- Elbow macaroni (gomiti): 110 g
7
Serve on warmed plates, sprinkled with Parmesan cheese to taste.
- Parmesan (Parmigiano Reggiano): to taste
