Grandma's SECRET Pasta and Bean Soup Recipe REVEALED!

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Clean the beans the day before and let them soak overnight.

Drain and rinse the beans thoroughly.

Boil the beans in a pot with plenty of unsalted water for approximately one and a half hours.

Remove any foam that forms during cooking with a slotted spoon.

Once the beans are cooked, blend about half of them using an immersion blender to create a creamy consistency.

Cut celery, carrot, and onion into small pieces.

In a large pot, heat 2–3 tablespoons of olive oil.

Add finely chopped celery, carrots, and onion, and sauté over medium heat until the vegetables are tender.

Stir in the tomato sauce and reduce the heat, cooking for 5 minutes.

Pour the beans and their liquid into the pot with the vegetables, season with salt and pepper to taste, and add a sprig of rosemary.

Cover and simmer for approximately 15 minutes, stirring occasionally.

Add the pasta and continue cooking until al dente.

If the liquid reduces too much, add a small amount of boiling water.

Ensure the final dish is thick and creamy, without broth but not too dry.

Serve hot with a drizzle of olive oil and sprinkle with black pepper and Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens