Enjoy this creamy cannellini bean soup with maltagliati, a true taste of Italian tradition.

Creamy Cannellini Bean Soup with Maltagliati

This creamy cannellini bean soup with maltagliati is a warm and comforting dish that reflects the most authentic traditions of Italian pasta and beans. Reinterpreted by Cesare Battisti, chef of Ratanà in Milan, and Alberto Grandi, a professor of Food History at the University of Parma, this recipe was born during an episode of the vodcast “Discorsi in Osteria”, where cooking and history merge to tell the stories behind our traditional dishes.

In this version, cannellini beans take center stage, slowly cooked with a soffritto of onion, carrot, celery, and fennel seeds, imparting a delicate aroma to the soup. The long cooking time makes them very soft, creating a naturally creamy texture.

The dry maltagliati pasta is cooked directly in the soup, but the true aromatic note lies in the oil made from celery leaves… Here is the recipe for creamy cannellini bean soup with maltagliati: a must-try!

Other Bean Recipes to Explore:

• Bean Soup
• Pasta and Beans Neapolitan Style
• Kale and Bean Velouté
• Legume and Cereal Soup
• Pisarei e Fasò

Ingredients

• 250g cannellini beans
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 tsp fennel seeds
• 200g maltagliati pasta
• Celery leaves
• Olive oil
• Salt and pepper to taste

Instructions

1. Soak the cannellini beans overnight.
2. Chop the onion, carrot, and celery finely.
3. In a pot, heat olive oil and add the chopped vegetables and fennel seeds. Sauté until soft.
4. Add the soaked beans and cover with water. Simmer until beans are tender.
5. Add salt and pepper to taste.
6. Cook the maltagliati directly in the soup until al dente.
7. For the celery leaf oil, blend celery leaves with olive oil and drizzle over the soup before serving.

Total Time: 90 min

Cuisine: Italian