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Tuscan pastina and beans


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
Average: 4 (3 votes)


Dietary Consideration

Season & Occasion

serves for


total time

26 HR 40 MIN


Tubetti pasta
200g/7 oz (or any small-sized pasta)
Cannellini beans
120g/4 oz, dried
Vegetable broth
1, stalk
2 cloves
1 sprig
Tomato puree
15g/1 tbsp
6 leaves
Extra virgin olive oil
to taste
to taste
Black pepper
to taste


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

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.

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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