Nonna's Pasta e Fagioli with Rosemary and Parmesan Rind

⏱ 45 min · Serves 4

A soul-warming Italian bowl where borlotti beans, soft vegetables and little tubes of pasta melt into a silky, rosemary-scented broth. A Parmesan rind simmered in the pot does the heavy lifting, giving a savoury depth that tastes like it cooked all afternoon.

Per serving: 545 kcal · 24.0g protein · 66.0g carbs · 19.0g fat

Ingredients

• 3 tbsp extra virgin olive oil, plus more to serve
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves, thinly sliced
• 60g pancetta, diced (optional)
• 2 tbsp tomato purée
• 1 sprig rosemary
• 1 bay leaf
• 2 x 400g tins borlotti or cannellini beans, drained and rinsed
• 1 Parmesan rind (about 5cm), plus 40g grated Parmesan
• 900ml chicken or vegetable stock
• 180g ditalini or small tubetti pasta
• 1/2 tsp chilli flakes
• Salt and freshly ground black pepper
• Small handful flat-leaf parsley, chopped

Method

1. Heat the olive oil in a large heavy pot over medium heat. Add the pancetta (if using) and fry 3 minutes until the fat renders.
2. Add onion, carrot and celery with a good pinch of salt. Cook gently for 10 minutes, stirring, until soft and sweet but not browned.
3. Stir in the garlic, chilli flakes and tomato purée and cook 2 minutes until the purée darkens slightly.
4. Add one tin of beans, the rosemary sprig, bay leaf, Parmesan rind and the stock. Bring to a simmer and cook 10 minutes.
5. Blitz the second tin of beans with a splash of water to a rough purée, then stir into the pot — this is what makes the soup creamy.
6. Add the pasta and simmer 8–10 minutes, stirring often so nothing sticks, until al dente and the broth has thickened. Loosen with a little hot water if it gets too thick.
7. Fish out the rosemary stalk, bay leaf and Parmesan rind. Stir in the grated Parmesan, taste and season well with salt and lots of black pepper.
8. Ladle into warm bowls, scatter with parsley and finish with a generous swirl of olive oil.