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Rough-cut pasta ribbons in a hearty bean soup from central-southern Italy. This vegetarian mediterranean classic is high in protein and fiber, supporting a healthy calorie deficit.
Soak the dried cannellini beans overnight in water, then drain before starting.
In a large pot over medium heat, sauté chopped onion, celery, carrot, and garlic with olive oil until softened and aromatic, about 7 minutes.
Add the drained beans, freshly chopped rosemary, and tomato paste; stir to coat and toast until the tomato deepens in color, about 2 minutes.
Pour in 6 cups of water, bring to a simmer, cover, and cook over low heat for 60–75 minutes, or until beans are creamy but still hold shape.
Meanwhile, make the sagne: Combine flour with a pinch of salt, gradually add warm water to form a soft dough, knead until smooth (5–7 minutes). Let rest, then roll out to 1/8-inch thickness and cut into rough ribbons.
Remove about 1/3 of the cooked beans and mash them, then return to the pot for added creamy texture.
Bring the soup to a gentle boil, season with salt, black pepper, and red pepper flakes. Add the sagne pasta ribbons and simmer uncovered, stirring gently, until pasta is al dente (about 10–12 minutes).
Finish with a drizzle of extra virgin olive oil and more rosemary if desired. Serve hot and enjoy.
