Hearty Venetian Pasta Fagioli: Rustic Bean and Pasta Soup

Pasta and Bean Soup (Pasta E Fagioli)

Description: Venetians prize a soup made thick by using mashed beans. This recipe, based on the preparations at Venice’s Fiaschetteria Toscana and Osteria alla Bomba, embodies the rich culinary heritage of the region. Don’t be alarmed by the tablespoon of salt; it’s essential for bringing out the beans’ exquisite flavor. Originally featured in Gourmet Magazine in 2000, this hearty soup promises to satisfy with its robust flavors and comforting warmth.

• Cook Time: 15 hours
• Prep Time: 1 hour
• Total Time: 16 hours
• Servings: 10
• Aggregated Rating: 5 stars
• Calories: 336.2 per serving
• Fat Content: 5.2g
• Saturated Fat Content: 0.8g
• Cholesterol Content: 0mg
• Sodium Content: 724.5mg
• Carbohydrate Content: 57.2g
• Fiber Content: 16.9g
• Sugar Content: 2.6g
• Protein Content: 17g

Ingredients:

• 1 1/3 cups cold water
• 5 onions
• 2 boiling potatoes
• 2 carrots
• 1 celery rib
• 1 tomato
• 2 sprigs of fresh rosemary
• 1 pancetta slice
• 1 bacon slice
• 1/4 teaspoon fine sea salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil

Instructions:

1. Soak Beans: Combine beans and water in an 8-quart heavy pot and soak, covered, for 12 hours.

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2. Simmer Soup: Add vegetables and 1 tablespoon of rosemary to the pot. Simmer, covered, until beans are tender, about 2 hours.

3. Set Aside Beans: Using a slotted spoon, set aside 1 heaping cup of bean mixture, then reserve 2 cups of cooking liquid separately.

4. Purée Soup: Force the remaining soup through a food mill into a very large bowl.

5. Cook Pancetta: Cook pancetta in a cleaned pot over moderate heat, stirring until it begins to render its fat.

6. Add Rosemary: Add the remaining rosemary and cook, stirring, for 15 seconds.

7. Combine Ingredients: Stir in the puréed soup, reserved whole beans, salt, and pepper. Bring to a simmer, stirring frequently and scraping the bottom with a wooden spatula to prevent sticking. Thin with some of the reserved bean liquid if necessary.

8. Add Pasta: Add pasta and simmer, stirring frequently, until the pasta is cooked, about 12 minutes.

9. Serve: Drizzle olive oil over the soup before serving.

10. Storage Tips: This soup is best enjoyed the day after it’s made. Cool it uncovered before chilling, covered, for up to 4 days.

11. Note: You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly. The soup should be textured and thick.

Nutritional Information (Per Serving):

• Calories: 336.2
• Fat: 5.2g
• Saturated Fat: 0.8g
• Cholesterol: 0mg
• Sodium: 724.5mg
• Carbohydrates: 57.2g
• Fiber: 16.9g
• Sugar: 2.6g
• Protein: 17g

Serving Suggestions:

• Serve this hearty Pasta E Fagioli soup with crusty bread or a side salad for a complete meal.
• Garnish with freshly grated Parmesan cheese for an extra burst of flavor.
• Pair with a glass of Italian red wine to complement the rich flavors of the soup.

Tips for Success:

• For a vegetarian version, omit the pancetta and bacon and use vegetable broth instead of water.
• Experiment with different types of pasta shapes to add variety to your soup.
• Don’t skip the step of soaking the beans; it helps to soften them and reduce cooking time.
• Adjust the seasoning according to your taste preferences; you can add more salt and pepper if desired.

Make-Ahead:

Prepare the soup in advance and store it in the refrigerator for up to 4 days. Reheat gently on the stove before serving.