The Pasta Atlasof Italy

Veneto / Soup Pasta

Pasta e Fasioi alla Veneta

A thick Venetian bean-and-pasta soup, somewhere between minestra and meal.

75 minutes Easy Serves 6 short pasta

Method

  1. Cook soaked beans with aromatics and a Parmigiano rind until tender.
  2. Remove some beans and blend the rest of the soup base.
  3. Return whole beans to the pot.
  4. Add pasta and cook until tender, stirring often.
  5. Adjust salt and thickness with hot water.
  6. Serve with olive oil and black pepper.
Cook's note: The soup should be spoonable but thick; it will continue to absorb liquid as it sits.

Why this dish belongs to Veneto

Veneto has a deep bean tradition. Pasta e fasioi turns legumes and small pasta into a complete, inexpensive dish.

Read the Veneto pasta history page

Keep cooking Veneto

Related recipes