Name: Pasta e Fagioli with Marcella Beans
Total time: 9 h 45 min
Ingredients: 1½ tablespoons table salt for brining; 1 pound (2½ cups) dried Marcella beans , picked over and rinsed; 2 tablespoons extra-virgin olive oil; 2 onions , chopped fine; 2 carrots , chopped fine; 2 celery ribs , chopped fine; 4 ounces pancetta , chopped fine; ½ teaspoon table salt; ½ teaspoon pepper; 2 tablespoons tomato paste; 4 garlic cloves , minced; 2 teaspoons minced fresh rosemary or ¾ teaspoon dried; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; ¼ teaspoon red pepper flakes; ⅛ teaspoon sugar; 1 (14.5-ounce) can diced tomatoes; 4 cups chicken broth; 8 ounces ditalini; 2 teaspoons lemon juice; 3 tablespoons chopped fresh parsley; 2 ounces Parmesan cheese , grated (1 cup)

Pasta e Fagioli with Marcella Beans

By Laila Ibrahim

Published on December 9, 2023

Time

1¾ hours, plus 8 hours brining

Yield

Serves 6 to 8

Ingredients

1½ tablespoons table salt for brining1 pound (2½ cups) dried Marcella beans, picked over and rinsed2 tablespoons extra-virgin olive oil 2 onions, chopped fine2 carrots, chopped fine2 celery ribs, chopped fine4 ounces pancetta, chopped fine½ teaspoon table salt ½ teaspoon pepper 2 tablespoons tomato paste 4 garlic cloves, minced2 teaspoons minced fresh rosemary or ¾ teaspoon dried 1 teaspoon minced fresh thyme or ¼ teaspoon dried ¼ teaspoon red pepper flakes ⅛ teaspoon sugar 1 (14.5-ounce) can diced tomatoes 4 cups chicken broth 8 ounces ditalini 2 teaspoons lemon juice 3 tablespoons chopped fresh parsley 2 ounces Parmesan cheese, grated (1 cup)

Before You Begin

You can use dried cannellini beans in place of the Marcella beans. We recommend serving the soup with grated Parmesan cheese on top for more savory richness. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. When reheating leftovers, add more broth or water as necessary.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.

Stir in tomato paste, garlic, rosemary, thyme, pepper flakes, and sugar and cook until fragrant, about 2 minutes. Stir in diced tomatoes and their liquid, broth, 4 cups water, and beans. Bring to boil, reduce heat to medium-low, and simmer until beans are tender, about 40 minutes, stirring occasionally.

Increase heat to medium-high and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Off heat, stir in lemon juice and parsley. Serve with Parmesan.