Pasta E Fagioli Alla Veneziana Recipe

Name: Pasta E Fagioli Alla Veneziana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white beans dry; ⅓ cup italian plum (roma) tomatoes canned, peeled, broken by hand; 3 1/2 ounces italian sausage; 1 x olive oil, extra-virgin; 1 large onions chopped; 1 medium potatoes small cubes, partially cooked; 2 cloves garlic finely chopped; 2 each carrots finely chopped; 1 each celery stalks finely chopped; 1/4 cup white wine dry; 4 Whole basil; 1 pinch oregano; 3/4 cup pasta, penne small, partially cooked; 1 x salt; 1 x black pepper freshly ground; 21 cups chicken broth hot; 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

Servings: persons

1 cup white beans dry
⅓ cup italian plum (roma) tomatoes canned, peeled, broken by hand
3 1/2 ounces italian sausage
1 x olive oil, extra-virgin
1 large onions chopped
1 medium potatoes small cubes, partially cooked
2 cloves garlic finely chopped
2 each carrots finely chopped
1 each celery stalks finely chopped
1/4 cup white wine dry
4 Whole basil
1 pinch oregano
3/4 cup pasta, penne small, partially cooked
1 x salt
1 x black pepper freshly ground
21 cups chicken broth hot
1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

1
Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans.
2
Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat.
3
Taste the beans for softness.
4
Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent.
5
Add the celery and carrots, and cook until the carrots are soft.
6
Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.
7
Cook over low heat for 5 minutes.
8
Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.
9
Let stand for 10 minutes before serving.
10
Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

2810

kcal

Calories

Fat

Carbs

419

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 cup white beans dry, ⅓ cup italian plum (roma) tomatoes canned, peeled, broken by hand, 3 1/2 ounces italian sausage, 1 x olive oil, extra-virgin, and more.

Yes, Pasta E Fagioli Alla Veneziana 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!

Pasta E Fagioli Alla Veneziana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions