Pasta E Fagioli Alla Veneziana

May 10, 2023May 10, 20230 1
Pasta E Fagioli Alla Veneziana, a classic Italian soup
in Soup

Prep

25 min

Cook

1 hour, 20 min

Ready In

1 hour, 45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups roman beans ( dried )
1 carrot , peeled
1 celery , stalk
4 garlic cloves , peeled but left whole
2 onions , peeled , 1 left whole and the other finely chopped
3 tablespoons olive oil
1 1/4 cups pancetta , chopped
1/8 teaspoon red pepper flakes
1 tablespoon fresh rosemary , chopped
1/4 cup dry pasta , fidelini or 1/4 cup spaghetti , chopped up

Nutrision Information

Servings Per Recipe
4
Calories
540
Sugar
4g
Fat
22g
Pasta E Fagioli is a classic soup from the Veneto region of Northern Italy. Translating to 'pasta and beans', this hearty and flavorful soup is a staple in many Italian households. Made with ingredients such as pancetta, rosemary, and red pepper flakes, it is a dish that is full of flavor and warmth. It is often served as a main course alongside crusty bread and a side salad. Pasta E Fagioli Alla Veneziana is a version of the soup that is made with pancetta, onions, and garlic, and is a delicious variation of the classic recipe.

Instructions

1.Soak the beans overnight in cold water.
2.Preheat the oven to 300°F.
3.Drain the beans and put them in a large pot with the carrot, celery, whole onion and garlic cloves.
4.Add enough cold water to cover the beans by a couple of inches, bring to a boil, then reduce the heat and simmer gently until the beans are tender but not mushy, about 1 hour.
5.Remove the whole onion, carrot, and celery from the pot and discard.
6.Heat the olive oil in a large Dutch oven over medium heat and cook the chopped onion until it is light golden brown.
7.Add the pancetta and cook for about 5 minutes until it is golden brown and crisp.
8.Add the red pepper flakes and rosemary and cook for 1 minute.
9.Add the beans and enough of the cooking water to make a soup, about 2 cups.
10.Bring to a boil, reduce the heat and simmer gently for 10 minutes.
11.Add the pasta and simmer for an additional 10 minutes or until the pasta is tender.
12.Serve hot, drizzled with additional olive oil, if desired.

PROS

Pasta E Fagioli Alla Veneziana is a hearty soup that is both satisfying and delicious.
It is a great source of protein and fiber and can be easily customized to include your favorite vegetables and herbs.

CONS

As with many Italian dishes, Pasta E Fagioli Alla Veneziana can be high in salt and fat.
It is important to monitor your intake of both when enjoying this soup as part of a balanced diet.

HEALTH & BENEFITS

Pasta E Fagioli Alla Veneziana is a great source of protein and fiber which can help keep you feeling full and satisfied throughout the day. It also contains a variety of vitamins and minerals including iron, folate, and magnesium which are important for overall health and wellbeing.

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