Venetian-Style Bean and Pasta Soup

Ingredients for Venetian-Style Bean and Pasta Soup

• 450g dried borlotti (cranberry) beans (650ml ), picked over and rinsed

• 2400ml water

• 120ml plus 2 tablespoons extra-virgin olive oil plus additional for drizzling

• 2 medium onions, chopped

• 1 3/4 teaspoons salt

• 2 medium carrots, chopped

• 2 celery ribs, chopped

• 5 large garlic cloves, finely chopped

• 1/4 cup chopped fresh flat-leaf parsley

• 1 teaspoon dried rosemary, crumbled

• 1/4 teaspoons black pepper

• 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)

• 350g dried ditalini or other small tubular pasta

How to make Venetian-Style Bean and Pasta Soup

Bring beans and water (2400ml ) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)

Heat 60ml oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoons salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.

Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 60ml oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.

Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.

Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.

While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.

To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.