Bean Soup Veneto Style Pasta E Fagioli Alla Veneta Recipe

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Servings: 8


Cost per serving $1.33 view details


  1. Place beans in a large bowl. Add in sufficient cool water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add in water, broth, 2 Tbsp. oil, prosciutto rind or possibly salt pork, carrot, celery and onion. Cover and bring to a boil.
  2. Reduce heat. Simmer 50 to 60 min, stirring occasionally. Heat 3 Tbsp. oil in a small saucepan. Add in rosemary. Cook over medium heat till lightly browned. Throw away rosemary. Add in parsley and garlic; saute/fry.
  3. When garlic changes color, stir in flour. Cook and stir about 1 minute.
  4. Remove 1 c. cooking liquid from bean mix. Stir in tomato paste. Stir into flour mix. Season with salt and pepper. Cook 5 - 10 min, stirring frequently. Add in to bean mix. With a slotted spoon, place a third of bean mix in a blender or possibly food processor. Process till smooth.
  5. Return to saucepan. Bring soup to a boil. Add in pasta or possibly rice and cook over high heat 8 to 10 min. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 Tbsp. oil and 1/3 c. Parmesan cheese into soup. Serve warm with additional Parmesan cheese.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 509g
Recipe makes 8 servings
Calories 412  
Calories from Fat 113 27%
Total Fat 12.84g 16%
Saturated Fat 2.59g 10%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 805mg 34%
Potassium 946mg 27%
Total Carbs 56.44g 15%
Dietary Fiber 9.1g 30%
Sugars 2.89g 2%
Protein 17.79g 28%
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