Italians love beans. Borlotti and Cannellini beans are prized by the Tuscans, who are probably Italy's greatest bean eaters. Cannellini beans are medium-sized white beans originally from Tuscany and are widely available both canned and dried.
Prep Time10 minutesmins
Cook Time2 hourshrs20 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Soup
Cuisine: Italian
Keyword: Bean Soup
Servings: 6
Ingredients
12ouncesdried cannellini beans,soaked overnight in cold water
3ouncespancetta,minced
1.5cupsolive oil,extra virgin
1largeyellow onionpeeled and minced
0.5stalkcelery,trimmed and minced
5sprigsfresh Italian parsley,trimmed and minced
2tablespoonstomato paste
4clovesgarlic,crushed and peeled
2sprigsfresh rosemary,small
3freshsage leaves
Salt and freshly ground black pepper,to taste
1ounceangel 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.