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Milk Street Bowtie Italian Bean Soup with Fresh Pasta

Italian Bean Soup with Fresh Pasta

4 Servings

40 minutes

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This is not your typical Italian bean and pasta soup. It’s a simplified version of a hearty, rustic zuppa we tasted at Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. Short, wide ribbons of fresh pasta float dumpling-like in a creamy bean puree subtly flavored with garlic and fresh herbs. If you have a piece of Parmesan rind, simmer it with the beans; it releases savory flavors into the broth. For weeknight ease, we use canned Roman beans (also known as borlotti beans or cranberry beans). If you cannot find canned Roman beans, pintos, which have a similar color and texture, are a fine substitute. If you own an immersion blender, you can use it to puree the beans directly in the saucepan without first cooling the mixture for 10 minutes. Whichever type of blender you use, if you added a piece of Parmesan rind to the pot, remember to remove it before pureeing.

4

Servings

Tip

Don’t use dried pasta for this soup, as it will not cook properly. Fresh pasta is key. Look for wide, ribbon-like noodles such as pappardelle, tagliatelle or fettuccine and cut them into 2-inch lengths before use. If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares. Don’t puree the beans until completely smooth; leave them with some texture.

40 minutes

2 tablespoons extra-virgin olive oil, plus more to serve
1 medium yellow onion, chopped
Kosher salt and ground black pepper
2 tablespoons tomato paste
2 medium garlic cloves, smashed and peeled
2 15½-ounce cans Roman beans (see headnote), rinsed and drained
2 teaspoons chopped fresh rosemary or sage
1 piece Parmesan rind (optional), plus finely grated Parmesan, to serve
8-9 ounce package fresh pappardelle, tagliatelle or fettuccine (see note), cut into 2-inch lengths
Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons tomato paste

  • 2

    medium garlic cloves, smashed and peeled

  • 2

    15½-ounce cans Roman beans (see headnote), rinsed and drained

  • 2

    teaspoons chopped fresh rosemary or sage

  • 1

    piece Parmesan rind (optional), plus finely grated Parmesan, to serve

  • 8-9

    ounce package fresh pappardelle, tagliatelle or fettuccine (see note), cut into 2-inch lengths

Directions

Italian Bean Soup with Fresh Pasta

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Reviews
Josh T.
October 24, 2022
Everyone should eat this
It was so delicious. I held off on the dairy and the pasta, and the soup alone was delicious. Everyone should be making this.
Stephen G.
August 31, 2022
Simple But Satisfying
Three primary ingredients create a surprisingly excellent soup destined to serve as a family favorite.
Lori O.

Excellent! Easy, hearty and flavorful. Followed exactly, used sage and the Jovial brand jarred Roman (Borlotti) beans. I think the parmesan rind is definitely worth adding too.

christine d.

My soup was not thin enough, it ended up being more like spaghetti with bean sauce. I used dried Rancho Gordo cranberry beans, so the flavor was amazing.

Lynn C.

Hi Christine -

This recipe was developed for canned beans. It should still work with cooked, dried beans but if you try to cook the beans in the soup, there won't be enough water to compensate. Also, make sure to use *fresh* pasta, not dried. Again, there isn't enough water to account for cooking dried pasta.

Best,
The Milk Street Team

christine d.

Thank you! I hope you make a video of this recipe, I'd love to see it being made.

christine d.

Thank you! I hope you make a video of this recipe, I'd love to see it being made.

Susan M.

Delicious. I followed the recipe exactly as written. My first bowl was definitely soup consistency. However, it thickens fairly quickly. While waiting for it to cool to store in the refrigerator, it had already thickened to more of a pasta dish with a heavy bean sauce. I'm not complaining. The flavors are so good. Looking forward to leftovers tomorrow.

Nicole B.

One of those dishes that is greater than the sum of its parts. Hearty, comforting, and delicious. It's a quick and easy dinner, perfect with a salad and crusty bread!

Tracie E.

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Ellen G.

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Mary G.

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