Italian Bean and Pasta Soup

Italian Bean and Pasta Soup
Lara Ferroni Photography
  • Yield: 10 cups


1pound dried cranberry or pinto beans (about 3 cups), picked over and rinsed
10cups water
1/2cup plus 2 tablespoons olive oil, divided, plus additional for drizzling
2 medium onions, chopped
2teaspoons salt, divided
2 medium carrots, chopped
2 celery stalks, chopped
5 garlic cloves, finely chopped
1/4cup chopped fresh flat-leaf parsley
1teaspoon dried rosemary, crumbled
1/4teaspoon black pepper
1pieces Parmigiano Reggiano rind, roughly 2 x 3-inches (optional)
2cups dried ditalini pasta, cooked and tossed with oil


  1. Bring beans and water to a boil in a large heavy soup pot and boil 2 minutes. Remove from heat, cover, and let stand 2 hours. Do not drain.
  2. Heat 1⁄4 cup olive oil in a large pot or Dutch oven over medium- high heat. Add onions and 1⁄2 teaspoon salt; sauté 8 minutes. Add carrots, celery, garlic, parsley, rosemary and pepper; sauté, stirring occasionally, 5 minutes.
  3. Add beans with their soaking liquid and cheese rind (if using) and simmer, covered, 1 1⁄2 to 2 hours, until beans are tender. Remove from heat and stir in 1⁄4 cup oil and remaining 1 1⁄2 teaspoons salt. Let cool.
  4. Remove and discard cheese rind. Transfer soup to a blender or food processor and purée; return to the pot. (Or use an immersion blender and purée the soup in the pot.) Reheat over medium-low heat, stirring frequently.
  5. Ladle soup into bowls and top with spoonfuls of pasta and a drizzle of olive oil.

Recipe from Soup Night: Recipes for Creating Community Around a Pot of Soup (2013, Storey Publishing)

Nutritional Info *per serving

  • Calories 480
  • Fat 18g
  • Cholesterol 0mg
  • Sodium 620mg
  • Potassium 63g
  • Fiber 16g
  • Protein 16g