Pasta e Fagioli

Ingredients

• 300 gborlotti beans — cooked
• 150 gditalini pasta
• 3 tbspextra virgin olive oil
• 1onion — finely chopped
• 2 clovesgarlic — minced
• 400 gripe tomatoes — crushed
• 1rosemary sprig
• 1.2 Lwater
• 2 tbspflat-leaf parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the soffritto. In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Finely chop 1 onion and mince 2 cloves of garlic, then add them to the pot. Stir occasionally, allowing the onion and garlic to soften and become translucent, which should take about 5 to 7 minutes. Be careful not to let them brown, as this can impart a bitter taste.
2. Once the soffritto is ready, add 400 g of ripe tomatoes. If using whole tomatoes, chop them into small pieces before adding. Stir them into the onion and garlic mixture, allowing the tomatoes to break down and release their juices. This should take about 5 minutes, during which the mixture will become fragrant and slightly thicker.
3. Add 300 g of borlotti beans to the pot. Stir to combine them with the tomato mixture, ensuring they are well coated with the flavors of the soffritto. Pour in 1.2 liters of water and add a sprig of rosemary. Increase the heat to bring the mixture to a gentle simmer.
4. Allow the soup to simmer until the beans are tender. This will take approximately 45 minutes to 1 hour, depending on the freshness of the beans. You'll know they are done when they are soft and creamy, but still hold their shape. Stir occasionally and adjust the heat to maintain a gentle simmer.
5. Once the beans are tender, add 150 g of ditalini pasta to the pot. Stir well to ensure the pasta is submerged in the liquid. Continue to simmer, stirring occasionally, until the pasta is cooked al dente. The pasta should be tender but still have a slight bite to it, which usually takes around 10 minutes.
6. Remove the rosemary sprig and taste the soup for seasoning. Add fine sea salt and black pepper to taste, keeping in mind that the flavors will intensify slightly as the soup rests. Just before serving, stir in 2 tablespoons of finely chopped flat-leaf parsley for a fresh, herbal note.
7. Finish the dish by drizzling a bit more extra virgin olive oil over each serving. This adds a rich, fruity aroma and enhances the overall flavor. Serve the Pasta e Fagioli hot, allowing the comforting blend of beans, pasta, and aromatic herbs to shine.