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To prepare the Tuscan pastina and beans recipe, start by soaking the beans overnight, then drain and boil them for a couple of hours in salted water with two sage leaves, a clove of garlic and a spoonful of extra virgin olive oil.
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Tuscan pastina and beans
A winter recipe with a rich flavour? Try Tuscan pastina and beans, a quick and easy recipe taken from La Grande Cucina delle Osteria d'Italia.
07 November, 2023
Cuisine
Dietary Consideration
Season & Occasion
serves for
4
total time
26
HR
40
MIN
ingredients
Tubetti pasta
200g/7 oz (or any small-sized pasta)
Cannellini beans
120g/4 oz, dried
Vegetable broth
1l/quart
Onion
1
Carrots
1
Celery
1, stalk
Garlic
2 cloves
Rosemary
1 sprig
Tomato puree
15g/1 tbsp
Sage
6 leaves
Extra virgin olive oil
to taste
Salt
to taste
Black pepper
to taste
Method
A traditional winter recipe: Tuscan pastina and beans. The original recipe is taken from the Slow Food book, La Grande Cucina delle Osteria d'Italia.
Step 01
Step 02
Chop the onion, carrot and celery. Brown the other clove of garlic, the rosemary and the remaining sage leaves in 60ml/4 tbsp of extra virgin olive oil.
Step 03
When the garlic is browned, remove it from the saucepan, also remove the sage and rosemary and replace them with the chopped herbs.
Step 04
Fry well, then add the boiled beans. Leave to flavour and pour in the hot broth. Add the tomato puree and cook for about half an hour.
Step 05
Take half the beans from the pan and puree them to give the mixture a good creaminess.
Step 06
Combine the bean puree with the rest of the soup and cook the pasta.
Step 07
Complete the Tuscan pastina and beans with a sprinkling of freshly ground pepper and a drizzle of extra virgin olive oil.
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