60 minutes
This comforting Bean and Pasta Soup is a delightful blend of hearty beans, aromatic vegetables, and tender pasta, perfect for a nourishing and satisfying meal.
Fresh Shell Beans, shelled
0 lb
0.25 fluid ounces
Onion, finely diced
cups
Carrot, finely diced
cups
Celery, finely diced
cups
pinches
Fresh Sage Leaves, coarsely chopped
teaspoons
Garlic Clove, coarsely chopped
each
Ripe Tomatoes, peeled, seeded, diced
0 lb
Canned Whole Tomatoes, drained and chopped
0 oz
Pasta, broken noodles or small shapes
0 lb
for garnish
Parmesan Cheese, grated
for garnish
1. Cook the Beans
Start by shelling the beans and placing them in a pot with water and a pinch of salt. Bring them to a boil, then reduce the heat to a simmer. Let the beans cook until they are soft, which usually takes about 20 minutes. Check their tenderness occasionally to ensure they're cooked just right.
2. Sauté Vegetables
While the beans are cooking, heat the olive oil in a heavy-bottomed soup pot over medium heat. Add the finely diced onion, carrot, and celery to the pot, along with the dried chile flakes and fresh sage leaves. Sauté this aromatic trio for about 12 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add Garlic and Tomatoes
Next, add the coarsely chopped garlic and a bit of salt to the sautéed vegetables. Cook for a few minutes, ensuring the garlic doesn't burn, and then stir in the tomatoes. Continue cooking for about 5 minutes, allowing the tomatoes to break down and mingle with the vegetables.
4. Combine Beans and Vegetables
Once the beans are tender, add them and their cooking liquid to the sautéed vegetable mixture. Let everything simmer together for about 15 minutes. This allows the beans to absorb the aromatic flavors, making the soup more flavorful and cohesive.
5. Cook Pasta
In a separate pot, cook the pasta in salted water until it's tender. Drain the pasta and set it aside.
6. Thicken Soup
Take about one-third of the cooked beans and mash or purée them using a food mill or masher. This addition will help thicken the soup, giving it a lovely, creamy texture without any cream.
7. Final Simmer
Combine the cooked pasta and puréed beans with the simmering soup and let everything cook together for another 5 minutes. Taste the soup and adjust the seasoning with more salt if needed.
8. Serve
Finally, ladle the soup into bowls, and drizzle a bit of extra-virgin olive oil on top. Finish with a sprinkle of freshly grated Parmesan cheese, adding a touch of richness to each serving. Enjoy your hearty, comforting Bean and Pasta Soup.
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