Main courses
Conchiglie and Beans
A comforting Italian-style pasta and bean dish with tender conchiglie, creamy cannellini beans, tomato, herbs, and a silky broth that coats every shell. Servings 4
Easy
Method
- 1
Warm the olive oil in a large pot over medium heat. Add onion, carrot, and celery with a small pinch of salt. Cook for 6–8 minutes, stirring often, until soft and fragrant.
- 2
Add the garlic and cook for 30–45 seconds, just until aromatic. Do not let it brown.
- 3
Stir in tomato passata, oregano, rosemary, bay leaf, black pepper, and sea salt. Cook for 3 minutes so the tomato becomes sweeter and deeper.
- 4
Add the cannellini beans and stir gently to coat them in the tomato base.
- 5
Pour in the broth or water, bring to a gentle simmer, then cook uncovered for 10 minutes.
- 6
Remove about one ladle of beans and broth, blend or mash it until creamy, then return it to the pot to thicken the sauce naturally.
- 7
Add the conchiglie directly to the pot and cook at a gentle simmer, stirring often so the pasta does not stick.
- 8
Cook until the pasta is al dente and the liquid has become creamy, about 10–12 minutes. Add a splash of hot water if it becomes too thick before the pasta is ready.
- 9
Turn off the heat, remove rosemary and bay leaf, then stir in grated Parmesan or Pecorino. Rest for 2 minutes.
- 10
Serve hot in shallow bowls with parsley, a drizzle of olive oil, chili flakes if desired, and extra cheese.
- 11
Dish type
- 12
First course / Primo
- 13
Garnish / serving suggestion
- 14
Serve hot in rustic bowls with a glossy drizzle of extra virgin olive oil, chopped parsley, and grated cheese on top.
- 15
Notes
- 16
Keep the simmer gentle after adding pasta. Stir often because the starches and beans can stick to the bottom. Do not overcook the conchiglie; they should remain slightly firm.
- 17
Time
- 18
Prep: 15 minutes
- 19
Cook: 30 minutes
- 20
Rest: 2 minutes
- 21
Total: 47 minutes
- 22
Difficulty
- 23
Easy
- 24
Estimated calories per serving
- 25
About 545 kcal per serving