Bean Soup Veneto Style Pasta E Fagioli Alla Veneta

Name: Bean Soup Veneto Style Pasta E Fagioli Alla Veneta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Dry pinto beans; 4 c. Beef stock Or possibly; 3 c. Canned beef broth; 6 c. Water; 6 Tbsp. Extra virgin olive oil; 2 slc prosciutto rind Or possibly; 2 slc salt pork; 1 x Carrot, minced; 1 x Celery stalk, minced; 1 med onion, minced; 1 sprg fresh rosemary Or possibly; 1 tsp Dry rosemary; 2 Tbsp. Parsley, minced; 2 x Garlic cloves, minced; 1 Tbsp. All-purpose flour; 2 Tbsp. Tomatoe paste Salt & pepper, to taste; 1/4 lb Small elbow macaroni Or possibly; 1/4 lb Arborio rice; 1/3 c. Parmesan cheese,fresh grated Additional Parmesan cheese

Servings: persons

2 c. Dry pinto beans
4 c. Beef stock Or possibly
3 c. Canned beef broth
6 c. Water
6 Tbsp. Extra virgin olive oil
2 slc prosciutto rind Or possibly
2 slc salt pork
1 x Carrot, minced
1 x Celery stalk, minced
1 med onion, minced
1 sprg fresh rosemary Or possibly
1 tsp Dry rosemary
2 Tbsp. Parsley, minced
2 x Garlic cloves, minced
1 Tbsp. All-purpose flour
2 Tbsp. Tomatoe paste Salt & pepper, to taste
1/4 lb Small elbow macaroni Or possibly
1/4 lb Arborio rice
1/3 c. Parmesan cheese,fresh grated Additional Parmesan cheese

1
Place beans in a large bowl.
2
Add in sufficient cool water to cover and let stand overnight.
3
Drain and rinse beans thoroughly.
4
Prepare meat broth.
5
Place beans in a large saucepan.
6
Add in water, broth, 2 Tbsp.
7
oil, prosciutto rind or possibly salt pork, carrot, celery and onion.
8
Cover and bring to a boil.
9
Reduce heat.
10
Simmer 50 to 60 min, stirring occasionally.
11
Heat 3 Tbsp.
12
oil in a small saucepan.
13
Add in rosemary.
14
Cook over medium heat till lightly browned.
15
Throw away rosemary.
16
Add in parsley and garlic; saute/fry.
17
When garlic changes color, stir in flour.
18
Cook and stir about 1 minute.
19
Remove 1 c. cooking liquid from bean mix.
20
Stir in tomato paste.
21
Stir into flour mix.
22
Season with salt and pepper.
23
Cook 5 - 10 min, stirring frequently.
24
Add in to bean mix.
25
With a slotted spoon, place a third of bean mix in a blender or possibly food processor.
26
Process till smooth.
27
Return to saucepan.
28
Bring soup to a boil.
29
Add in pasta or possibly rice and cook over high heat 8 to 10 min.
30
Stir several times during cooking.
31
Taste and adjust for seasoning.
32
Stir 1 Tbsp.
33
oil and 1/3 c. Parmesan cheese into soup.
34
Serve warm with additional Parmesan cheese.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 c. Dry pinto beans, 4 c. Beef stock Or possibly, 3 c. Canned beef broth, 6 c. Water, and more.

Yes, Bean Soup Veneto Style Pasta E Fagioli Alla Veneta Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Soup Veneto Style Pasta E Fagioli Alla Veneta Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions