Pasta with Beans

A thick, creamy soup where the pasta captures the silkiness of the beans. The scent of rosemary and the richness of the pancetta provide a rustic depth, while the reduced broth coats every spoon perfectly.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 571
• Protein: 23 g
• Carbs: 66 g
• Fat: 25 g

Ingredients

• 100 g Pancetta or dry rolled pork belly ( finely diced )
• 1 piece Onion ( finely minced )
• 1 piece Carrot ( small dice )
• 1 piece Apium graveolens ( sliced )
• 2 piece Garlic ( crushed )
• 400 g White bean ( cooked and drained )
• 200 g Dried pasta ( ditalini or small tubes )
• 1 tbsp Tomato caviar ( replacing tomato paste )
• 1 piece Rosemary ( whole sprig )
• 3 tbsp Extra virgin olive oil
• 1 L Mineral water
• 50 g Parmesan cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Aromatic base

   In a pot, heat the olive oil. Sauté the diced pancetta with the chopped onion, carrot, and celery. The fat should melt and the vegetables should become translucent without burning.

2. Flavor marking

   Add the crushed garlic, rosemary, and tomato caviar. Stir for 2 minutes until the aromas are released and the tomato starts to stick slightly to the bottom of the pot.

3. Wetting and cooking the beans

   Pour in the white beans, mineral water and add the vegetable bouillon cube. Bring to a boil then lower the heat. Simmer until the beans start to crush slightly, which will give body to the sauce.

4. Cooking the pasta

   Throw the dry pasta directly into the pot. Cook until al dente. The starch from the pasta will bind everything together to obtain a coating texture.

Chef's tips

• Crush a ladleful of beans against the side of the pot to release their starch and thicken the sauce.
• If the soup becomes too thick after adding the pasta, thin it out with a little boiling water.

Storage

Keeps for 3 days in the fridge. The pasta will continue to absorb liquid, so add a splash of water when reheating.