Bean and pasta soup
Prep time
Cook time
Total time
: Soups
Cuisine: Italian
  • 1 medium onion
  • 1 piece of celery
  • 1 ½ carrot
  • 200 gr. of Roman beans
  • 60 gr. of bacon, cut into small pieces
  • 2 bay leaves
  • 4 tablespoons of olive oil + more to serve
  • 80 gr. of pasta "calamarata"
  • Salt, pepper and chili
  • Parsley for garnish
  1. Soak the beans in cold water for 5-6 hours or overnight;
  2. Finely chop onion, celery and carrot;
  3. Cook the mirepoix in a pan with olive oil for 3-4 minutes, stirring;
  4. Add the bacon and cook for further 1-2 minutes;
  5. Add beans (rinsed), bay leaf and some water up to the level of the beans and cook at least for 1 hour, until the beans are completely tender, almost defeated. If necessary during the cooking time add a little bit of water;
  6. Turn off the heat; remove bay leaf and using a food mill or blender to reduce everything into a cream;
  7. Return to heat and add about 2 cups of hot water, when the bean cream starts “bubbling”, add the pasta, lower the heat to the minimum and cook for about 5 minutes;
  8. Turn off the heat and let it rest; ideally the soup has to be served not too hot;
  9. Garnish with some finely chopped parsley and a drizzle of olive oil.
Recipe by La petite casserole at