Ingredients Jump to Instructions ↓

  1. 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)

  2. 2 cups cooked small white beans such as cannellini

  3. 2 tablespoons water

  4. 3 tablespoons olive oil

  5. 1 small yellow onion, finely chopped

  6. 2 medium garlic cloves, minced

  7. 10 small fresh sage leaves, finely chopped

  8. Leaves from 2 fresh rosemary sprigs, finely chopped

  9. 3 tablespoons tomato paste

  10. 4 cups reserved bean-cooking liquid

  11. 2 ounces Parmigiano-Reggiano cheese, grated

  12. Olive oil, for drizzling

Instructions Jump to Ingredients ↑

  1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.

  2. Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.

  3. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

  4. Beverage pairing: A medium-bodied Chianti would make a nice partner to this hearty bean soup. Try something juicy, smooth, and uncomplicated, like the 2003 Castello di Monastero Chianti Superiore.

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