By Eileen Latimore
Italian Bean Soup
4 steps
Prep:10minCook:30min
Tip: Don’t use dried pasta for this soup, as it will not cook properly. Fresh pasta is key. Look for wide, ribbon-like noodles such as pappardelle, tagliatelle or fettuccine and cut them into 2-inch lengths before use. If 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 texture
Updated at: Thu, 17 Aug 2023 05:37:01 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
31
High
Nutrition per serving
Calories488.9 kcal (24%)
Total Fat10.9 g (16%)
Carbs69.4 g (27%)
Sugars4.1 g (5%)
Protein20.5 g (41%)
Sodium540 mg (27%)
Fiber18.1 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
plus more to serve
1yellow onion
medium, chopped
kosher salt
ground black pepper
2 tablespoonstomato paste
2garlic cloves
medium, smashed and peeled
2 x 15.5 ounceroman beans
cans, see headnote ), rinsed and drained
2 teaspoonsfresh rosemary
chopped, or sage
1 pieceParmesan rind
optional, plus finely grated Parmesan, to serve
8 ouncefresh pappardelle
tagliatelle or fettuccine, cut into 2-inch lengths
Instructions
Step 1
In a large saucepan over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
Step 2
Add the beans, rosemary, Parmesan rind (if using), 5 cups water, ¾ 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 3
Off heat, remove and discard the Parmesan rind (if used); let cool for about 10 minutes. Using 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 4
Add 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. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan.
