Italian Bean Soup with Fresh Pasta

This is not your typical Italian bean and pasta soup. It’s a simplified version of a hearty, rustic zuppa we tasted at Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. Short, wide ribbons of fresh pasta float dumpling-like in a creamy bean puree subtly flavored with garlic and fresh herbs. If you have a piece of Parmesan rind, simmer it with the beans; it releases savory flavors into the broth. For weeknight ease, we use canned Roman beans (also known as borlotti beans or cranberry beans). If you cannot find canned Roman beans, pintos, which have a similar color and texture, are a fine substitute. If you own an immersion blender, you can use it to puree the beans directly in the saucepan without first cooling the mixture for 10 minutes. Whichever type of blender you use, if you added a piece of Parmesan rind to the pot, remember to remove it before pureeing.