Name: Ditali and Ditalini: Bean and Pasta Soup (Pasta e Fagioli)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 1 pinch crushed dried chilli flakes; ½ small onion, very finely chopped; 1 teaspoon finely chopped fresh rosemary; 1 clove garlic, finely chopped; 100 g ditali rigati; 350 ml cooking liquor (if home-cooked – if canned, just use water); 6 tablespoons extra virgin olive oil; 450 g cooked, drained borlotti beans

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

100 g ditali rigati
450 g cooked, drained borlotti beans
350

Method

Purée two-thirds of the beans finely with the water (or their cooking liquor, if you cooked your own). Gently fry the onion, garlic, rosemary and chilli with a good pinch of salt in all but 1 tablespoon of the oil for a couple of minutes, until soft and starting to colour.

Add the beans, puréed and whole, and bring to a boil. Add the uncooked pasta and simmer until al dente, stir