Pasta e fagioli with Grana Padano

Ingredients

4 servings

• Grated Grana Padano + 1 rind
• 1 carrot
• 1 celery stalk
• 1 white onion
• olive oil
• fresh rosemary
• 100 g tomato pulp
• 150 g cubed pancetta or lardons
• 250 g dried white beans
• 200 g short or mixed pasta (e.g. radiatori)
• salt
• pepper

Steps

1. 1

   Prepare the “soffritto”: in a large saucepan, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion, celery, and carrot and let them brown for five minutes, stirring.

2. 2

   Cut the pancetta into pieces, add to the pan and cook until translucent.

3. 3

   Clean the Grana Padano rind, cut into small pieces and add to the pan. Add the tomato pulp and cover with a liter of hot water. Let simmer for 40 minutes, adding water as needed.

4. 4

   Set aside two ladles of cooked beans with two ladles of cooking water and puree with a blender. Keep the puree aside.

5. 5

   Add water to the pan so the soup is liquid, and add the pasta directly in. Cook for a few minutes longer than the time indicated on the box until “al dente”.

6. 6

   Add the pasta to the pan and cook until al dente. Add the bean puree to the pan. Stir well.

7. 7

   Add the bean puree to the pan, stir well and cook for another two minutes.

8. 8

   Serve the pasta e fagioli in a bowl with grated Grana Padano on top and...“buon appetito”!