White Alubia and Pasta StewFeatured

White Alubia and Pasta Stew


For 4 Person(s)


  • 500 g white “Alubia” beans (cannellini)
  • 1 carrot, small
  • 1 chopped onion
  • 1/2 peeled onion
  • 1 laurel leaf
  • 1 celery stick
  • 400 g pasta (orecchieti or macaroni)
  • 60 ml olive oil
  • 2 diced tomatoes
  • 200 g smoked bacon
  • pepper and salt to taste


In a big pot, put the soaked beans with 3 quarts cold water together with the carrot cut in pieces, the celery stick, laurel leaf and half an onion. Bring to boil and cook slowly until the vegetables are all almost done.

At the same time, prepare another pot.  Into this, sauté the onion in oil until it is transparent, then add the bacon (cut into cubes) until it begins to brown. Finish by adding the chopped tomatoes.

Cook about ten minutes, then add the beans with their cooking broth taking care to discard the greens. Bring to the boil and add the pasta and cook until it is “al dente". Let it rest for 5 minutes and serve. You can spice up your dish with a splash of extra virgin olive oil and freshly ground black pepper.

Recipe notes

Makes: 4