Borlotti Bean and Pasta Soup Recipe

Name: Borlotti Bean and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound pancetta (or bacon), cut into 1/2-inch cubes; 1 medium white or yellow onion, chopped; 1/2 cup extra virgin olive oil; 3 celery stalks, chopped; 2 cups dried borlotti beans or cranberry beans, covered with cool water, soaked overnight, and drained; 1/2 teaspoon baking soda; Salt and freshly ground black pepper; A pinch of hot pepper flakes or cayenne pepper; 1/4 cup tomato paste; 1 tablespoon sugar (or more to taste); 1/2 pound ditalini; Freshly grated Parmesan cheese

Servings: persons

1/4 pound pancetta (or bacon), cut into 1/2-inch cubes
1 medium white or yellow onion, chopped
1/2 cup extra virgin olive oil
3 celery stalks, chopped
2 cups dried borlotti beans or cranberry beans, covered with cool water, soaked overnight, and drained
1/2 teaspoon baking soda
Salt and freshly ground black pepper
A pinch of hot pepper flakes or cayenne pepper
1/4 cup tomato paste
1 tablespoon sugar (or more to taste)
1/2 pound ditalini
Freshly grated Parmesan cheese

1
Place the pancetta in a large pot over medium heat and fry it for about 10 minutes, until it is golden brown and slightly crispy.
2
Add the onions and the olive oil and cook for 10 more minutes, until the onion is soft and light golden.
3
Add the celery, drained beans, and 3 quarts of cool water.
4
Bring the water to a boil.
5
Take the pot off the heat to stir in the baking soda.
6
Season the soup with salt and pepper and the hot pepper.
7
Be careful not to add too much salt at this point; the water will reduce as you cook the beans and the soup will get saltier as it does.
8
Return the soup to medium-low heat and simmer, uncovered, until the beans are tender, about 2 hours, stirring occasionally.
9
Stir in the tomato paste and sugar and simmer the soup for about 10 minutes.
10
Depending on how much water is left and how thick you like your soup, you may need to add some boiling water to the soup.
11
Note that the starch from the pasta will thicken the soup even more.
12
Bring the soup to a boil over medium-high heat.
13
Stir in the ditalini and boil the pasta in the soup, stirring very often, until the pasta is tender, about 15 minutes.
14
Serve hot, with grated Parmesan cheese.
15
If you have leftovers, add some boiling water and heat the soup over low heat.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 pound pancetta (or bacon), cut into 1/2-inch cubes, 1 medium white or yellow onion, chopped, 1/2 cup extra virgin olive oil, 3 celery stalks, chopped, and more.

Yes, Borlotti Bean and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Borlotti Bean and Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions