Roman style pasta and beans is a creamy and tasty soup, which I propose in a quick and easy version.

In fact, for this preparation we will use canned beans , which will allow us to shorten cooking times without compromising the final result.

In Rome, pasta and beans are prepared in different ways, with short dry pasta (the cannolicchi) or fresh, such as maltagliati; with cannellini beans or borlotti beans, and in the richer versions we also find rind among the ingredients.

I prepare it with striped thimbles, cannellini beans , and the inevitable Pecorino Romano DOP.

To make it creamy, I use a trick I learned from the Roman Chef Fabrizio Sepe.

Are you curious to find out what it is?

So “daje … Get the recipe and famo sta pasta and facioli!”

A curiosity:

Lazio, and more precisely the province of Rieti, is the home of the extraordinary Borbontino bean.

It is a borlotto that has more qualities than the traditional bean, it has a very thin skin and is therefore more delicate and easily digestible.

The Borbontino bean festival is organized every year in Borbona. Did you know?

How to prepare Roman style pasta and beans:

We chop the celery, carrot and onion.

Pour a little oil into a saucepan and add the vegetables, which we will stew over low heat.

As soon as they have softened, add the hand-crushed tomatoes, 1 glass of hot water, sage and a little salt.

We also cut the potato into thin slices and pour it into the pot with the other ingredients.

Leave to cook over low heat with the lid on for 20-30 minutes.

After 10 minutes check if more water needs to be added.

When the potatoes are cooked, remove the sage leaves and the pan from the heat.

Blend everything with an immersion blender.

With this trick we will ensure a creamy pasta and beans.

Put the pan back on the heat, add about 1 glass of hot water and the beans that we have drained and rinsed.

We mix well and leave to flavor.

In another pan, cook the pasta with boiling salted water for half the cooking time indicated on the package.

Drain the thimbles, pour them into the pot with the beans and finish cooking, adding a little more hot water if necessary.

We taste, and if necessary, season with salt and pepper. Let the pasta rest before serving it.

Bring to the table together with the pasta and beans, Pecorino Romano DOP, so that each diner adds the desired quantity.

Anna’s advice:

We can also add a little lard to brown with the vegetables.

Did you like this version of Roman-style pasta and beans?

If you have more time, and you want to try a version with dried beans, check out our Lamon pasta and beans.

Then let us know which one you prefer.

And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉