QiMeal
Pasta e Fagioli alla Veneta
Pasta e Fagioli alla Veneta · ready in 1 h 50 min · 4 servings · 504 kcal per serving · medium · 10 ingredients
A rustic Veneto soup where borlotti beans are simmered and partly pureed, giving pasta a creamy broth with pancetta, rosemary, and deep comfort.
- Prep
- 15 min
- Cook
- 1 h 35 min
- Total
- 1 h 50 min
- Serves
- 4
- kcal
- 504
- Difficulty
- medium
Ingredients · 4 servings
- 240 gBorlotti bean, dried and soaked overnight
- 160 gPasta, small shape
- 80 gPancetta, diced
- 150 gSoffritto, finely diced
- 2 sprigRosemary, fresh
- 1800 mlWater
- 20 gOlive oil
- 2 cloveGarlic, peeled
- 6 gSalt
- 1 gBlack pepper, freshly ground
Equipment
stovetop, heavy pot, skillet, ladle, immersion blender, knife, cutting board, strainer, serving bowl, wooden spoon
Instructions
- Prepare ingredients
Gather measured ingredients, a heavy pot, skillet, ladle, blender, knife, board, strainer, and warm bowls before cooking. · 5 min
What to look for: All ingredients and tools are ready on the counter.
- Start bean base
Drain soaked borlotti beans, place them in the pot with 1200 ml water, rosemary, and garlic, then bring to a gentle boil. · 5 min
What to look for: Small bubbles rise around the beans and the rosemary floats on top.
- Simmer beans
Reduce heat and simmer the beans for 60 minutes, skimming foam, until they are tender and the broth looks lightly cloudy. · 1 h
What to look for: Beans hold their shape but crush easily against the pot side.
- Cook soffritto
Heat olive oil in the skillet, add pancetta and soffritto, then cook for 8 minutes until softened, glossy, and fragrant. · 8 min
What to look for: The soffritto looks soft and the pancetta edges are lightly golden.
- Combine soup
Add cooked beans and their broth to the soffritto pot, discard rosemary stems, season with salt and black pepper, and simmer for 10 minutes. · 10 min
What to look for: The broth becomes beige and the soffritto is evenly mixed through the beans.
- Puree beans
Blend 2 ladles of beans and broth in the pot until the soup turns thick and creamy while many beans remain whole. · 3 min
What to look for: The soup is creamy but still visibly dotted with whole beans.
- Cook pasta
Add pasta and the remaining 600 ml water, then simmer for 10 minutes, stirring often, until the pasta is just tender. · 10 min
What to look for: The pasta is swollen and the soup is thick enough to coat the spoon.
- Rest soup
Turn off heat and rest the soup for 5 minutes so the pasta settles and the bean broth becomes velvety and spoon coating. · 5 min
What to look for: The surface looks creamy and the soup moves slowly when stirred.
- Serve hot
Ladle the soup into warm bowls, finish each portion with a small pinch of black pepper, and serve hot. · 2 min
What to look for: Each bowl has creamy broth, whole beans, and visible pieces of pasta.
Nutrition (per serving)
| kcal | 504 |
|---|---|
| Protein | 21 g |
| Carbohydrates | 70 g |
| of which sugars | 4 g |
| Fat | 16 g |
| of which saturated | 4 g |
| Fibre | 17 g |
| Sodium | 925 mg |
Nutri-ScoreB
Allergens
Contains: gluten, celery
May contain: eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat gently with a splash of water, stirring often, until steaming hot throughout.
Ingredient substitutions
Borlotti bean
- Cooked borlotti bean: Use 600 g cooked beans and shorten the bean simmering time.
Pasta
- Ditalini pasta: A small shape keeps the soup traditional and spoon friendly.
Pancetta
- Olive oil: Use only if avoiding meat, knowing the smoky savory note will be reduced.
Soffritto
- Frozen soffritto: Cook from frozen until the moisture evaporates and the base smells sweet.
Rosemary
- Dried rosemary: Use less because dried rosemary is more concentrated.
Olive oil
- Butter: Butter is allowed but makes the soup less typical for a simple Veneto bean base.
