Pasta E Fagioli Alla Veneziana
Comforting, hearty, and steeped in Venetian tradition, Pasta e Fagioli alla Veneziana is the ultimate Italian soul food. This rustic dish combines tender cannellini beans, savory pancetta, and perfectly cooked ditalini pasta, all simmered in a rich tomato-infused broth with aromatic herbs like fresh rosemary. The recipe achieves its signature creamy texture by blending a portion of the soup while leaving some beans whole for a satisfying bite. Garnished with a sprinkle of Parmesan cheese and fresh parsley, this one-pot wonder is as flavorful as it is nourishing. Ideal for cozy nights, this classic Venetian-style pasta and bean soup is easy to make and perfect for feeding a family or impressing dinner guests. Whether you're searching for authentic Italian recipes or comforting soups, this Pasta e Fagioli shines as a must-try favorite.
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Recipe Information
Ingredients
- 250 grams Dried cannellini beans
- 1.5 liters Water
- 3 tablespoons Olive oil
- 100 grams Pancetta (diced)
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 medium Carrot (finely chopped)
- 1 stalk Celery stalk (finely chopped)
- 2 tablespoons Tomato paste
- 1 liter Vegetable or chicken stock
- 200 grams Small pasta (such as ditalini or elbow)
- 1 sprig Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Soak the dried cannellini beans in cold water overnight or for at least 8 hours. Drain and rinse them before starting the recipe.
Add the soaked beans to a large pot with 1.5 liters of water. Bring to a boil, then lower the heat and simmer for 60–90 minutes, or until the beans are tender. Drain the beans and reserve about 1 cup of the cooking liquid.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook for 5–7 minutes until golden and crispy.
Add the chopped onion, garlic, carrot, and celery to the pot. Sauté for 8–10 minutes until the vegetables are softened and fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the cooked cannellini beans, reserved cooking liquid, stock, and the sprig of rosemary. Bring the mixture to a gentle simmer, then let it cook for 20 minutes, stirring occasionally.
Remove the sprig of rosemary and use an immersion blender to puree about a quarter of the soup in the pot. This will create a creamy texture while keeping some of the beans whole for texture.
Stir in the pasta, then cook according to the package instructions until al dente, usually around 8–10 minutes. Add more stock or water if the soup becomes too thick.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the Pasta E Fagioli into bowls and top with grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve hot.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
