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.

No additional tips available.

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

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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.

Pasta E Fagioli Alla Veneziana

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