Pasta with Beans
Ingredients
- 100 gPancetta or dry rolled pork belly (finely diced)
- 1 pcOnion (finely minced)
- 1 pcCarrot (small dice)
- 1 pcApium graveolens (sliced)
- 2 pcGarlic (crushed)
- 400 gWhite bean (cooked and drained)
- 200 gDried pasta (ditalini or small tubes)
- 1 tbspTomato caviar (replacing tomato paste)
- 1 pcRosemary (whole sprig)
- 3 tbspExtra virgin olive oil
- 1 LMineral water
- 50 gParmesan cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The pasta will continue to absorb liquid, so add a splash of water when reheating.
