Venetian Pasta and Bean Soup — Pasta e Fagioli Veneta
The Venetian pasta and bean soup of cannellini beans simmered with pancetta, sage, and rosemary, then finished with ditalini pasta cooked directly in the broth so the starch thickens the soup into a comforting one-pot meal.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 400g cannellini beans; reserve 120ml liquid. Dice 80g pancetta into 5mm pieces. Finely chop 200g onion, 60g carrot, 60g celery. Slice 6 garlic cloves. Hand-crush 120g tinned tomatoes. Gather 2 rosemary sprigs, 8 sage leaves, 2 bay leaves, 80g ditalini.
Saute
Heat 4 tbsp olive oil in a heavy pot over medium heat 1 minute. Add pancetta, cook 4 to 5 minutes stirring occasionally until golden and crisp. Add onion, carrot, celery; cook 7 minutes until soft and lightly golden.
Bloom
Add garlic, rosemary, sage, bay leaves; cook 60 seconds until garlic is pale gold and herbs perfume the oil. Add crushed tomatoes; cook 3 to 4 minutes until tomato darkens slightly.
Simmer 1
Pour in 800ml hot stock, 120ml bean liquid, salt, pepper. Add beans. Bring to bare simmer, cover loosely, simmer 10 minutes. At the halfway mark, mash one-third of beans against pot side with spoon back to thicken broth.
Simmer 2
Add 80g ditalini pasta. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is al dente and releases starch, thickening broth further. Discard rosemary stems, sage leaves, bay leaves. Taste for salt.
Plate
Ladle soup into 2 warm wide bowls. Scatter 15g parmigiano reggiano and 1 tbsp parsley over each bowl. Drizzle each with 1 tsp grassy olive oil, finish with a pinch of black pepper, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.