Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Dice the pancetta, onion, carrot and celery. Warm olive oil in a pot and melt the pancetta, then soften the vegetables and garlic cloves 5 minutes.
- Add the cannellini beans and tomato passata. Pour in water, add rosemary, salt and black pepper. Simmer 15 minutes.
- Scoop out two ladles of beans, blend them, and stir the puree back in.
- Add the small pasta and extra hot water if needed. Cook until the pasta is tender, stirring so it does not stick.
- Rest 2 minutes off the heat. Taste for salt and serve with black pepper.
Shopping tip
Jar or canned cannellini (or borlotti) are the weeknight beans. Pancetta stands in for lardo and prosciutto. Ditalini, elbow macaroni or another small pasta works.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.