Pasta and Bean Soup Recipe

Name: Pasta and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds dried cranberry beans; 5 quarts cold water; 2 medium onions, coarsely chopped; 2 medium boiling potatoes, peeled and coarsely chopped; 1 large carrot, coarsely chopped; 1 celery rib, coarsely chopped; 2 medium tomatoes, seeded and coarsely chopped; 1 1/2 tablespoons minced fresh rosemary; 1/4 pound sliced pancetta or bacon, coarsely chopped; 1 tablespoon fine sea salt; 1 1/2 teaspoons freshly ground black pepper, or to taste; 1/3 pound ditalini or other short tubular pasta; About 3 tablespoons extra-virgin olive oil

Servings: persons

1 1/3 pounds dried cranberry beans
5 quarts cold water
2 medium onions, coarsely chopped
2 medium boiling potatoes, peeled and coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
1 1/2 tablespoons minced fresh rosemary
1/4 pound sliced pancetta or bacon, coarsely chopped
1 tablespoon fine sea salt
1 1/2 teaspoons freshly ground black pepper, or to taste
1/3 pound ditalini or other short tubular pasta
About 3 tablespoons extra-virgin olive oil

1
Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
2
Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
3
Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
4
Force remaining soup through a food mill into a very large bowl.
5
Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
6
Add remaining 1/2 tablespoon rosemary and cook, stirring, 15 seconds.
7
Stir in pureed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
8
Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
9
Serve soup drizzled with olive oil.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/3 pounds dried cranberry beans, 5 quarts cold water, 2 medium onions, coarsely chopped, 2 medium boiling potatoes, peeled and coarsely chopped, and more.

Yes, Pasta and Bean 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.

Pasta and Bean Soup

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