Recipe from Emilio Vitolo
Adapted by Jeff Gordinier
- Total Time
- 1 hour 40 minutes
- Rating
- 4(304)
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½pound dried cannellini beans
- ½teaspoon baking soda
- 1celery stalk, halved
- 1bay leaf
- ½onion
- 3canned San Marzano tomatoes, seeds removed
- 3tablespoons extra-virgin olive oil
- Salt
- 2garlic cloves, very thinly sliced
- ½cup chopped Italian parsley, plus more for garnish
- ½pound dry tubetti or ditalini pasta
- Cracked pepper, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
520 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 22 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf. Soak them for 24 hours.
Step
2
Drain and rinse well. Place in a pot and add cold water to two inches above the beans. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
Step
3
Bring a large pot of lightly salted water to a boil. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid. Discard the celery, onion, and bay leaf. In a soup pot over low heat, sauté the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to sauté until garlic is light brown, 1 or 2 more minutes. Add the beans and ½ cup of their cooking liquid, mashing a few beans with a fork to give the soup body. Bring to a simmer.
Step
4
When the water has reached a boil, add the pasta and cook for half the time called for on the package. Drain the pasta and add it to the beans, reserving the cooking water. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
Step
5
Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil. Serve immediately or the pasta will absorb the broth.
Ratings
4
out of 5
304
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Cooking Notes
Karen
Previously comments were helpful so I knew I’d need to add more flavor. I used a full 28 oz can of San Marzano tomatoes, including the liquid from the can. I also used a full onion, which I chopped and kept in the soup, and used a lot more garlic. I seasoned with a healthy amount of salt and pepper (and red pepper flakes because I like spice). It turned out very well.
Patty
Not that good, kind of bland...needs more tomatoes.
Athena
I wondering how 3 chopped up tomatoes could give the sauce seen in this picture!
SS
Not good at all. No taste. Would not make again
Theresa K
What size canned tomatoes? Are they to be drained? The estimated time doesn't work with my arithmetic (by like 24 hours). Is it possible to use canned beans? This is a poorly written recipe.
Phyllis Hunter
I went back to the source and made the Marcella Hazan recipe. It’s delicious.
Cathy
This dish is not supposed to bowl you over with strong flavors. The glory of the cannellini beans should shine through. An overabundance of tomatoes ruins that. You might, however add a pinch of dried oregano for a southern Italian touch, or rosemary if you want to go north. And yes, if you let it sit you will get library paste, which for some of us is the desired result!
beth
Much better to cook the pasta separately and add
Liza
My favorite for Fall/ Winter, but I make it with about 1/2 lb chopped, sautéed bacon, chicken stock, I cup of nice white wine and at least 2 good sprigs of rosemary- finely chopped. Grated Parm for serving. So good!!!
Phyllis Hunter
I went back to the source and made the Marcella Hazan recipe. It’s delicious.
Karen
Previously comments were helpful so I knew I’d need to add more flavor. I used a full 28 oz can of San Marzano tomatoes, including the liquid from the can. I also used a full onion, which I chopped and kept in the soup, and used a lot more garlic. I seasoned with a healthy amount of salt and pepper (and red pepper flakes because I like spice). It turned out very well.
Theresa K
What size canned tomatoes? Are they to be drained? The estimated time doesn't work with my arithmetic (by like 24 hours). Is it possible to use canned beans? This is a poorly written recipe.
SS
Not good at all. No taste. Would not make again
Patty
Not that good, kind of bland...needs more tomatoes.
Athena
I wondering how 3 chopped up tomatoes could give the sauce seen in this picture!
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