This recipe combines the comforting elements of soup and pasta. While it may seem time-consuming, the secret to this dish lies in allowing the flavors to gently meld over time. To enhance the taste, I recommend preparing the base a few hours or even a day in advance. Cook the pasta just before serving. For the best experience, serve in unheated bowls, ensuring the dish is served at a pleasantly warm temperature.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, halved, peeled, and finely chopped
- 1 large stick of celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 100g diced pancetta
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped rosemary
- 1/2 large red chili, chopped (optional)
- 250g cooked borlotti beans
- 1 x 400g can of tomatoes
- 100ml (4 fl oz) red wine
- 500ml (18 fl oz) light chicken stock or water
- 150g (5 oz) small pasta shapes, such as ditalini, mezze penne, tubetti, or macaroni
- 50g (2 oz) freshly grated Parmesan cheese, plus extra virgin olive oil for serving
Method
In a large saucepan, heat the olive oil and gently sauté the onion, celery, and carrot over low heat for about 10 minutes.
Add the pancetta and slightly increase the heat. Cook for another 10 minutes until the pancetta is golden.
Introduce the garlic, rosemary, and chili to the pan, stirring well. Reduce the heat and cook for a few more minutes.
Stir in the borlotti beans, season with salt and pepper, and cook for a few more minutes.
Add the tomatoes and stir well, allowing the mixture to simmer for another 15 minutes to reduce the liquid slightly. Pour in the wine and let it cook for 5 minutes, checking that the vegetables are soft.
Remove about 1 cup of the soup base and puree it. Return the puree to the pot and stir well. If you have an immersion blender, you can blend it briefly in the pot.
This soup can be prepared ahead of time up to this point and finished later.
Just before serving, add the chicken stock or water and bring the soup to a boil. Add the pasta and season with a bit more salt.
Cook the pasta in the soup according to the package instructions, stirring frequently to prevent it from sticking to the bottom of the pan.
Once the pasta is cooked to ‘al dente,’ remove it from the heat and let it sit for five minutes before serving.
Before serving, stir in half of the Parmesan cheese and serve topped with the remaining cheese and a drizzle of extra virgin olive oil.
