Venetian Pasta with Beans
Warm up with a bowl of hearty Venetian Pasta with Beans, a comforting Italian classic that brings rustic flavors to your table. This one-pot wonder combines creamy cannellini beans, tender ditalini pasta, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered in a fragrant broth infused with fresh rosemary and bay leaf. The partial blending of the soup creates a silky yet textured base, while a sprinkle of Parmesan cheese and fresh parsley adds a finishing touch bursting with savory richness. Ready in under an hour, this cozy dish is perfect for weeknight dinners or chilly evenings. Serve it with crusty bread for a satisfying, soul-warming meal that will transport you straight to Venice.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 garlic cloves, minced
- 2 cups canned cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup dried ditalini pasta (or short pasta of choice)
- 1 fresh rosemary sprig
- 1 bay leaf
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, stirring regularly, until the vegetables soften.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the cannellini beans to the pot, reserving about 1/2 cup for later.
Pour in the vegetable or chicken broth, and stir to combine.
Add the fresh rosemary sprig and bay leaf, then bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld.
Remove the rosemary sprig and bay leaf from the pot. Use an immersion blender to partially blend the soup, creating a creamy base while leaving some chunks of beans and vegetables intact. (If you do not have an immersion blender, carefully transfer half the mixture to a blender, puree, and return it to the pot.)
Stir in the ditalini pasta and the reserved 1/2 cup of beans. Simmer uncovered for about 8-10 minutes, or until the pasta is al dente. Stir often to prevent the pasta from sticking to the bottom.
Season the soup with salt and black pepper, adjusting to taste.
Remove the pot from heat and stir in half of the grated Parmesan cheese.
Serve the pasta and beans hot, garnished with fresh parsley and the remaining Parmesan cheese.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 15.3 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2560 mg | 54% | |
*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.
