Pasta and Beans
Why Make This Recipe
Pasta and Beans is a comforting dish that’s full of flavor and nutrition. It combines pasta and beans into a hearty soup that is not only satisfying but also easy to make. This recipe is perfect for busy weeknights or a cozy weekend meal. Plus, it’s great for leftovers, making it a budget-friendly choice.
How to Make Pasta and Beans
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 6 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans cannellini beans or chickpeas, drained and rinsed
- 1/4 cup dried lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- 3/4 cup pasta, such as elbow macaroni or ditalini
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
Directions:
- Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots, and celery; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add garlic and cook for 1 more minute.
- Add the wine and cook until it has nearly evaporated, about 5 minutes.
- Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Bring to a boil, then simmer uncovered until lentils are tender, about 20 to 30 minutes.
- Transfer about 1 cup of the mixture to a blender, purée until smooth, and set aside.
- Add pasta to the pot, increase heat to a gentle boil, and cook until tender, about 8 to 12 minutes.
- Fish out and discard bay leaves. Stir the puréed mixture into the soup, adding broth or water if necessary to thin it out.
- Stir in the Parmigiano-Reggiano. Adjust seasoning with salt and pepper.
- Serve hot, garnished with additional cheese if desired. Store in the refrigerator for up to 3 days or freeze up to 3 months without pasta.
How to Serve Pasta and Beans
Serve Pasta and Beans hot, topped with extra Parmigiano-Reggiano cheese for added flavor. It pairs well with crusty bread or a simple green salad.
How to Store Pasta and Beans
You can store Pasta and Beans in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup (without pasta) for up to 3 months. When ready to eat, reheat it on the stove, adding fresh pasta just before serving.
Tips to Make Pasta and Beans
- Use a good-quality broth for the best flavor.
- Feel free to add your favorite vegetables for more nutrition.
- If you like it spicy, add red pepper flakes while cooking.
Variation
For a vegetarian version, simply skip the pancetta and use vegetable broth instead of chicken broth. You can also add more beans for a meatier texture.
FAQs
1. Can I use other types of pasta?
Yes, any small pasta will work, such as macaroni or ditalini.
2. Can I make this dish ahead of time?
Absolutely! This soup tastes even better the next day. Just make sure to store the pasta separately if you plan on keeping leftovers.
3. What can I use instead of pancetta?
Bacon or turkey bacon can be a good substitute. For a vegetarian option, you can omit the meat entirely.
Pasta and Beans
Ingredients
Method
- Heat the olive oil in a large pot over medium-low heat.
- Add the pancetta and cook until the fat begins to render, about 5 minutes.
- Add the onions, carrots, and celery; cook, stirring frequently, until the onions become translucent, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Add the wine and cook until it has nearly evaporated, about 5 minutes.
- Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary.
- Bring to a boil, then simmer uncovered until lentils are tender, about 20 to 30 minutes.
- Transfer about 1 cup of the mixture to a blender, purée until smooth, and set aside.
- Add pasta to the pot, increase heat to a gentle boil, and cook until tender, about 8 to 12 minutes.
- Fish out and discard bay leaves.
- Stir the puréed mixture into the soup, adding broth or water if necessary to thin it out.
- Stir in the Parmigiano-Reggiano and adjust seasoning with salt and pepper.
- Serve hot, garnished with additional cheese if desired.