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.


Pasta and Beans Venetian-Style
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Italian Pasta, Main Course
Cuisine Italian
Servings 4


  • 2 Cups Dried Borlotti Beans
  • 1 Cups Ditalini Pasta
  • 2 Ribs Celery
  • 1/2 Cup Tomato Puree
  • 1 Medium Onion
  • 1 Large Carrot
  • 2 Bay Leaves
  • 1 Sprig 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.
Keyword italian pasta and beans, PASTA & FAGIOLI ALLA VENETA, pasta and beans dish, venetian style pasta and beans
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