Italian Soups



An excellent soup, full-bodied and flavorful, this pasta and beans is a very representative dish of the Veneto peasant tradition.

The peasants of the past, in fact, consumed a lot of beans, a “poor” food par excellence: being very rich from a nutritional point of view, they were a worthy substitute for meat, which not all families could afford.





Preparation: about 15 minutes, in addition to soaking the beans
Cooking: about 3 hours




  • 2 cups of dried borlotti beans
  • 1 cup of ditalini pasta
  • 2 ribs of celery
  • 1/2 cup of tomato puree
  • 1 medium-sized onion
  • 1 large carrot
  • 2 bay leaves
  • 1 sprig of rosemary
  • extra virgin olive oil to taste
  • salt to taste
  • ground pepper to taste




Soak the beans in a bowl of cold water for at least 12 hours, then drain and set aside.

Clean the carrot, celery and onion, wash them, dry them and cut them into small pieces that you will brown in a pot with 3 tablespoons of oil.

After a few minutes, when the onion is transparent, add the beans and cook for a couple of minutes.

At this point add the tomato puree and sprinkle with pepper.

Continue cooking on medium heat for two minutes and then cover with cold water, add the bay leaf and rosemary and cook on medium-low heat for about 3 hours.

When cooked, remove the rosemary sprig and bay leaves and set aside one-third of the beans.

Add a couple of tablespoons of oil and blend with an immersion blender, then pass the mixture through a sieve to remove any traces of the bean skins.

Cook the pasta separately, keeping it al dente, drain it and add it to the bean puree along with the whole beans.

Heat without boiling and serve with a round of excellent extra virgin olive oil and, for those who like it, a sprinkling of pepper.

In warm weather you can serve this soup at room temperature.

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