Tuscan Pasta Bean Soup
Ingredients
- 12 ounces dried cannellini beans, soaked overnight in cold water
- 3 ounces pancetta, minced
- 1.5 cups olive oil, extra virgin
- 1 large yellow onion peeled and minced
- 0.5 stalk celery, trimmed and minced
- 5 sprigs fresh Italian parsley, trimmed and minced
- 2 tablespoons tomato paste
- 4 cloves garlic, crushed and peeled
- 2 sprigs fresh rosemary, small
- 3 fresh sage leaves
- Salt and freshly ground black pepper, to taste
- 1 ounce angel hair pasta
Instructions
- Drain beans and put into a large heavy pot. Add pancetta, 1 cup of oil, onion, celery, parsley, tomato paste and 7 cups of cold water. Mince 2 cloves of the garlic plus the leaves of 1 sprig of rosemary and add to the pot. Bring to a boil on high heat, then reduce heat to medium low and simmer, stirring occasionally, for about 2 hours until beans are very tender.
- Meanwhile, heat the remaining ½ cup of olive oil in a medium skillet over medium heat. Add sage, the remaining garlic, and 1 sprig rosemary. Cook until garlic is golden, about 3 minutes. Strain oil and reserve flavored oil.
- Transfer half the beans and cooking liquid to a food processor fitted with a metal blade, and puree until smooth. Stir back into pot, and then stir in flavored oil and season with salt and pepper.
- Add pasta to soup and cook, stirring often, until tender, for about 12 minutes. Garnish with chopped parsley and a drizzle of olive oil.
- Canned beans may be used to make the soup when dried beans are not available or if you want to speed up the process.
Cooking Tips for Tuscan Pasta Bean Soup
- Soak Your Beans: Soaking the beans overnight ensures they cook evenly and become tender. If you’re in a hurry, you can use canned beans, but dried beans offer a richer flavor.
- Infuse Olive Oil: Infusing the olive oil with fresh herbs like rosemary and sage adds depth and fragrance to the soup, enhancing the flavors.
- Pancetta for Richness: Pancetta adds a salty, savory flavor to the soup. If you don’t have pancetta, you can substitute it with bacon or prosciutto for a slightly different taste.
- Simmer Gently: When cooking the beans, simmer them on low heat. This allows them to soften without breaking apart, which ensures a smoother texture when pureed.
- Don’t Skip the Garlic: Fresh garlic is essential for depth of flavor in this soup. Be sure to crush and add it at different stages for maximum impact.
- Use Fresh Herbs: Fresh rosemary and sage are key ingredients in Tuscan cuisine and give the soup its authentic Italian taste. If you use dried herbs, reduce the quantity to avoid overpowering the dish.
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