NutritionSortLoading...
Loading...

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

Kosher salt and ground black pepper

2 tablespoons tomato paste

2 medium garlic cloves, smashed and peeled

2 15½-ounce cans Roman beans (see headnote), rinsed and drained

2 teaspoons chopped fresh rosemary or sage

1 piece Parmesan rind (optional), plus finely grated Parmesan, to serve

9 ounce package fresh pappardelle, tagliatelle or fettuccine (see note), cut into 2-inch lengths

Select allAdd

1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.

2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.

3. Add the beans, rosemary, Parmesan rind (if using), 5 cups water, ¾ teaspoon salt and ½ teaspoon pepper.

4. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.

5. Off heat, remove and discard the Parmesan rind (if used); let cool for about 10 minutes.

6. Using a blender and working in 2 batches to avoid overfilling the jar, pulse the bean mixture until creamy but not completely smooth. Return the puree to the pot and bring to a simmer over medium.

7. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate).

8. Taste and season with salt and pepper. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan.

Note: Don’t use dried pasta for this soup, as it will not cook properly. Fresh pasta is key. Look for wide, ribbon-like noodles such as pappardelle, tagliatelle or fettuccine and cut them into 2-inch lengths before use. If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares. Don’t puree the beans until completely smooth; leave them with some texture.