Italian Bean Soup with Fresh Pasta

T his is not your typical Italian bean and pasta soup. It’s a simplified version of a hearty, rustic zuppa we tasted on a visit to B ologna. Short, wide ribbons of fresh pasta float dumpling-like in a creamy bean puree subtly flavored with garlic and fresh herbs. If you have a piece of Parmesan rind, simmer it with the beans; it releases savory flavors into the broth. F or weeknight ease, we use canned R oman beans (also known as borlotti beans or cranberry beans). If you cannot find canned R oman beans, pintos, which have a similar color and tex ture, are a fine substitute. If you own an immersion blender, you can use it to puree the beans directly in the saucepan without first cooling the mix ture for 1 0 minutes. Whichever type of blender you use, if you added a piece of Parmesan rind to the pot, remember to remove it before pureeing. Don’t use dried pasta for this soup, as it will not cook properly. F resh pasta is key. L ook for wide, ribbon-like noodles such as pappardelle, tagliatelle or fettuccine and cut them into 2 -inch lengths before use. I f you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2 -inch squares. Don’t puree the beans until completely smooth; leave them with some tex ture.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

I n a large saucepan over medium, heat the oil until shimmering.

Step 2

Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes. Add the tomato paste and garlic.

Step 3

C ook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.

Step 4

A dd the beans, rosemary, Parmesan rind (if using), 5 cups water, 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.

Step 5

O ff heat, remove and discard the Parmesan rind (if used); let cool for about 10 minutes. U sing a blender and working in 2 batches to avoid overfilling the jar, pulse the bean mixture until creamy but not completely smooth. Return the puree to the pot and bring to a simmer over medium.

Step 6

A dd the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). Taste and season with salt and pepper. L adle the soup into bowls, drizzle with oil and top with grated Parmesan