Pasta and White Bean Soup
If you ask me, there is no bad time of year to enjoy a soup. From the sweet and nutty French onion to the fresh and cold gazpacho to a classic American tomato soup meant for dunking a grilled cheese sandwich into.
Today’s soup in question, once again, features some rather simple flavors and ingredients done in a delicious way, a beautiful white bean, pasta and veggie soup that is great if you’re vegetarian, if you’re sick, or if you just want to enjoy the natural taste of all of these veggies in a spoonable way.
This soup can be found in many parts of Italy but specifically in Cortale in the Calabria region, when the cannelina bianca bean, or white cannellini bean, is cooked up like they cook rice for risotto in Milan as the slight floury texture of these beans helps to thicken the soup nicely.
I’ll be cooking my beans from dried, however this soup is perfect if all you have is canned cannellini beans.
Serves 4-6
Time: 2 hours plus overnight soaking (if using dried beans)
10 1/2oz dried white cannellini beans (or a can of cannellini beans, drained)
Salt
Olive oil, some for frying and some for serving
1 large onion, chopped
2 celery stalks, chopped
14 oz can of crushed tomatoes
2 pounds trimmed leafy greens such as endive, Swiss chard or cabbage, washed and thinly sliced
12 oz any small pasta like Fusilli
Chili flakes, for serving
(Skip this and the next step if using canned beans) Submerge the white beans in cold, lightly salted water for at least 8 hours or up to overnight.
Dump the soaked beans into a pot, make sure they’re covered by at least 2 inches of water, then bring to a simmer. Let the beans simmer away for at least an hour, or until tender. Leave in the water until ready to use.
Heat up some olive oil in a medium saucepan or stock pot, then add the chopped onion and celery. Add a pinch of salt and sweat over medium-low heat for about 5 minutes, or until the veggies start to soften.
Add the crushed tomatoes to the veggies, then simmer for about 20 minutes, or until the tomatoes have thickened. Scoop the beans out of their cooking water with a slotted spoon, then add those and the greens to the pot. (If using, now is when you’d add the canned beans) Add enough bean water/water to make it soupy, then simmer for another 10 minutes, or until the greens are tender.
Add the pasta to the soup and cook for another 5-8 minutes, or until cooked to your liking, adding more water if needed. Season the broth with salt to taste, then divide among bowls, topping with a pinch of chili flakes and a drizzle of olive oil.
