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Venetian-Style Bean and Pasta Soup

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Venetian-Style Bean and Pasta Soup

Venetian-Style Bean and Pasta Soup

amanda

Equipment

  • - Cuisinart Multimixer with Blender Blade

  • - OXO Good Grips Classic Hand Blender

  • - Instant Pot Duo Plus 6 Quart Electric Pressure Cooker

  • - Bella's Gourmet Stainless Steel Stockpot

  • - OXO Good Grips 8-Inch Wooden Chopping Board

  • - Hamilton Beach Food Processor with 4 Blade Assembly

  • - Cuisinart Hand Blender with Stainless Steel Bottle

  • - KitchenAid Artisan Series 5-Qt Stainless Steel Dutch Oven

  • - Cuisinart 5 Speed Hand Blender with Stainless Steel Bottle

  • - OXO Good Grips 8-Inch Silicone Cutting Board

Ingredients

  • 1 pound dried borlotti (cranberry) beans (2 2/3 cups), picked over and rinsed

  • 10 cups water

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional for drizzling

  • 2 medium onions, chopped

  • 1 3/4 teaspoons salt

  • 2 medium carrots, chopped

  • 2 celery ribs, chopped

  • 5 large garlic cloves, finely chopped

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1 teaspoon dried rosemary, crumbled

  • 1/4 teaspoon black pepper

  • 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)

  • 3/4 pound dried ditalini or other small tubular pasta

Instructions

1

Instruction 1

Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
2

Instruction 2

Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
3

Instruction 3

Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
4

Instruction 4

Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
5

Instruction 5

Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
6

Instruction 6

While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
7

Instruction 7

To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.
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