This soup is built the classic way, starting with olive oil, chopped vegetables, and pork, then simmering beans and tomatoes in broth. Most of the beans are puréed back into the pot, and the pasta cooks right in the soup before a butter-and-Parmesan finish.
This bean-and-pasta soup starts with a simple saute of vegetables and pork, then tomatoes simmer before the beans and broth go in. A small portion of beans is milled back into the pot for body, pasta cooks directly in the soup, and it rests briefly before serving.
Ingredients
Equipment
Method
- In a soup pot over medium heat, cook the onion in the olive oil, stirring, until it turns a pale gold.
- Add the carrot and celery and stir once or twice to coat. Add the pork and cook about 10 minutes, turning the meat and stirring the vegetables from time to time.
- Add the tomatoes with their juice. Keep the heat so the juices simmer very gently and cook 10 minutes.
- If using fresh beans: shell, rinse, add to the pot, stir a few times, then add the broth. Cover and cook at a steady gentle boil for 45 minutes to 1 hour, until fully tender. If using cooked dried or canned beans: cook the tomatoes 20 minutes in Step 3, then add the drained beans and cook 5 minutes; add broth, cover, and bring to a gentle boil.
- Mash about 1/2 cup beans through a food mill back into the pot. Add salt and a few grindings of pepper and stir well.
- Check the soup is loose enough to cook pasta in; add more broth or water if needed. When it boils at a steady moderate rate, add the pasta. If using homemade pasta, start tasting after 1 minute; if using macaroni, cook several minutes longer, stopping when tender but still firm. Before turning off heat, swirl in the butter and grated cheese.
- Pour into a serving bowl or plates and let it settle 10 minutes before serving. The book notes it tastes best warm, not piping hot.