Pasta and beans is one of those dishes that tell the story of the most authentic Italian cuisine: simple, nutritious, and deeply rooted in rural tradition. With few ingredients — pasta, beans, aromatics, and a good sauté — you get a creamy and flavorful soup, perfect for warming up the colder days. Every family has its version, more brothy or thicker, but the result is always the same: a comfort food that tastes of home, slow time, and spoonfuls that are good for the heart. I added pasta to make it a complete dish. You can use both small pasta or tagliatelle, or even rice works great. If you love legume-based main courses, try the lentil and spinach soup, the red lentil and coconut milk soup, the pumpkin and lentil soup, or the split pea soup.
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OTHER LEGUME-BASED MAIN COURSE RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making pasta and beans
- 17.6 oz dried beans
- 14.1 oz Tomato sauce
- 1 carrot
- 1 onion
- 1 celery stalk
- to taste salt and chili pepper
- to taste Extra virgin olive oil
- 7.1 oz Pasta
- 3 leaves bay leaves
Tools
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- Pressure cooker
- Casserole
Preparation of pasta and beans
Soak the beans in cold water overnight. The next day, drain and rinse them. Prepare the chopped celery, carrot, and onion and sauté in a pressure cooker with a drizzle of extra virgin olive oil. Add the beans and let them get flavorful for a couple of minutes.
Add the tomato sauce, a few pinches of salt, 2 cups of water, and the bay leaves, and mix well. Close the cooker and cook for about 35 minutes (double the time if not using a pressure cooker), from when it starts whistling. Pass half of the beans through a food mill or with an immersion blender and combine everything.
This quantity is for about eight people. Put the portion you need in a casserole. Season with salt and chili pepper. When it reaches a boil, add the pasta and cook, stirring often. Serve, enriching with a drizzle of raw olive oil.
Storage
Store the bean cream in the fridge for a couple of days. You can also freeze it, but add the pasta only at the last minute.
