This classic Pasta e Fagioli alla Veneziana is a comforting bowl of warmth, blending earthy white beans with al dente ditalini in a savory, aromatic broth. The base is built from a traditional soffritto of onions, carrots, and celery, enhanced by garlic, fresh basil, and oregano. While traditional recipes often use pancetta or cotechino sausage for depth, this version can be adapted for vegan diets by using vegetable broth and skipping the meat. The addition of a partially cooked potato helps thicken the soup naturally, creating a rustic, satisfying texture. It’s an ideal dish for chilly evenings or when you crave a wholesome, home-style meal that feels both nourishing and indulgent. Serve with freshly grated Parmigiano-Reggiano on the side for added richness.
Pasta E Fagioli Alla Veneziana
Description
This classic Pasta e Fagioli alla Veneziana is a comforting bowl of warmth, blending earthy white beans with al dente ditalini in a savory, aromatic broth. The base is built from a traditional soffritto of onions, carrots, and celery, enhanced by garlic, fresh basil, and oregano. While traditional recipes often use pancetta or cotechino sausage for depth, this version can be adapted for vegan diets by using vegetable broth and skipping the meat. The addition of a partially cooked potato helps thicken the soup naturally, creating a rustic, satisfying texture. ItâÂÂs an ideal dish for chilly evenings or when you crave a wholesome, home-style meal that feels both nourishing and indulgent. Serve with freshly grated Parmigiano-Reggiano on the side for added richness.Directions
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Soak the dry white beans in cold water for at least 12 hours, changing the water once if possible.
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Drain the soaked beans and place them in a large pot with fresh cold water and the cotechino sausage or pancetta.
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Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beans are tender.
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Remove the beans from the liquid, reserving the cooking liquid (broth), and discard the sausage or pancetta.
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Heat olive oil in a large saucepan over medium heat.
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Add the chopped onion and garlic, sautéing until transparent and fragrant.
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Stir in the chopped celery and carrots, cooking until the carrots begin to soften.
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Add the cooked beans with some of their reserved juice, the broken tomatoes, white wine, potato cubes, basil, oregano, salt, and pepper.
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Pour in enough hot broth to cover the ingredients by about an inch.
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Bring to a gentle simmer and cook for 5 minutes to meld the flavors.
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Stir in the ditalini pasta and continue simmering until the pasta is al dente.
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Remove from heat and let the soup stand for 10 minutes before serving.
Nutrition Facts
Servings 1 pie
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 15mg5%
- Sodium 450mg19%
- Total Carbohydrate 55g19%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
