Ditalini

Pasta e Fagioli with Ditalini

A rustic Italian bean and pasta soup featuring ditalini, the small tube-shaped pasta prized in southern and central Italy for holding onto hearty broths.

Prep

15 min

Cook

45 min

Total

60 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) dried ditalini pasta
• •250 g (9 oz) dried borlotti or cannellini beans, soaked overnight, or 1 x 400 g / 14 oz can, drained
• •60 ml (¼ cup) extra-virgin olive oil, plus more for drizzling
• •1 small onion, finely diced
• •1 stalk celery, finely diced
• •1 medium carrot, finely diced
• •2 cloves garlic, crushed
• •800 g (28 oz) ripe tomatoes, fresh, peeled and chopped, or 1 x 400 g / 14 oz can chopped tomatoes
• •1.2 L (5 cups) hot water or light vegetable stock, adjust as needed
• •1 piece parmesan rind, optional, for depth of flavor
• •1 tsp fine sea salt, plus more to taste
• •freshly ground black pepper, ½
• •1 handful flat-leaf parsley, chopped, to finish

Steps

1. 1 If using dried beans, drain the soaking liquid, cover with fresh water and simmer for 40–50 minutes until tender. Drain and set aside (skip this step if using canned beans).
2. 2 In a heavy pot, warm the olive oil over medium heat. Add the onion, celery and carrot and cook gently for 6–8 minutes until softened but not browned.
3. 3 Stir in the garlic and cook for 30 seconds until fragrant, then add the chopped tomatoes, parmesan rind (if using), salt and pepper. Simmer for 10 minutes to concentrate the flavors.
4. 4 Add the cooked beans and the hot water or stock. Bring to a gentle boil, then lower the heat and simmer for 15 minutes.
5. 5 Remove about a third of the soup and mash the beans roughly, then return to the pot to thicken the broth naturally.
6. 6 Add the ditalini and simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente. Add a splash of hot water if the soup thickens too much, as ditalini will continue to absorb liquid.
7. 7 Taste and adjust salt. Remove the parmesan rind.
8. 8 Ladle into warm bowls, finish with chopped parsley and a generous drizzle of raw extra-virgin olive oil. Serve immediately.