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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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)

Directions

Step 1

Soak the dried cannellini beans in cold water overnight or for at least 8 hours. Drain and rinse them before starting the recipe.

Step 2

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.

Step 3

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.

Step 4

Add the chopped onion, garlic, carrot, and celery to the pot. Sauté for 8–10 minutes until the vegetables are softened and fragrant.

Step 5

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Season the soup with salt and freshly ground black pepper to taste.

Step 10

Ladle the Pasta E Fagioli into bowls and top with grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve hot.

Nutrition Facts

Serving size	(3533.8g)

Amount per serving	% Daily Value*
Calories	1802.3

Total Fat 91.5g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 121.4mg	0%
Sodium 9046.7mg	0%
Total Carbohydrate 161.3g	0%
Dietary Fiber 28.5g	0%
Total Sugars 19.0g
Protein 92.0g	0%

Vitamin D 0IU	0%
Calcium 1057.5mg	0%
Iron 15.0mg	0%
Potassium 3189.5mg	0%

*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.

Source of Calories

Fat: 44.8%

Protein: 20.0%

Carbs: 35.1%