Best 9 Pasta E Fagioli Alla Veneziana Recipes

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**Pasta e Fagioli alla Veneziana: A hearty and flavorful Italian pasta and bean soup.**

Originating from the Veneto region of Italy, Pasta e Fagioli alla Veneziana is a classic Italian soup that is both hearty and flavorful. Made with a variety of beans, pasta, and vegetables, this soup is a delicious and affordable meal that is perfect for a cold winter day. This article provides two recipes for Pasta e Fagioli alla Veneziana: a traditional recipe and a vegetarian recipe. The traditional recipe uses a combination of pancetta, sausage, and beef broth to create a rich and flavorful soup. The vegetarian recipe uses a combination of vegetables and vegetable broth to create a lighter and healthier soup. Both recipes are easy to follow and can be made in under an hour. So gather your ingredients and get ready to enjoy a delicious and comforting bowl of Pasta e Fagioli alla Veneziana.

Here are our top 9 tried and tested recipes!

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)



Pasta e Fagioli (Italian Pasta and Beans) image

Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories     Stew

Time 1h

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

Steps:

  • In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
  • Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
  • Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
  • Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
  • Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
  • Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg

PASTA E FAGIOLI ALLA VENEZIANA



Pasta E Fagioli Alla Veneziana image

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Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 30m

Yield 4

Number Of Ingredients 17

1 c Dry white beans
1/3 c Italian canned peeled
1/4 c Dry white wine
3/4 c Ditalini (small penne)
Extra Virgin Olive Oil
3 1/2 oz Cotechino Italian sausage
2 Carrots, finely chopped
1 lg Onion chopped
2 cl Garlic,finely chopped
Salt
21 c Hot chicken broth
4 Whole basil leaves
1 md Potato, small cubes
Fresh ground black pepper
1 pn Oregano
Parmigiano-Reggiano cheese
1 Celery stalk, finely chop

Steps:

  • Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5 Liters) Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans. 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. Taste the beans for softness. Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

Nutrition Facts : Calories 171 calories, Fat 2.091628125 g, Carbohydrate 19.455946875 g, Cholesterol 2.2 mg, Fiber 7.9140001899004 g, Protein 17.1250475 g, SaturatedFat 0.82993625 g, ServingSize 1 1 Serving (1294g), Sodium 1900.4684375 mg, Sugar 11.5419466850996 g, TransFat 0.146558125 g

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1/2 yellow onion, finely chopped
1 rib celery with leaves, finely chopped
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 plum tomatoes, diced, juices reserved
1 bay leaf
1 sprig rosemary
4 cups reduced-sodium chicken broth
1 cup ditalini, elbows or tripolini pasta
One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Grated Parmigiano-Reggiano cheese, for sprinkling

Steps:

  • Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
  • Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.

PASTA E FAGIOLI ALLA VENEZIANA



Pasta E Fagioli Alla Veneziana image

46

Categories     Chicken     Vegetables     Pasta     Italian     Soups     Cheese     Potatoes     Beans and Grains     Tomatoes

Time 14h

Yield 4

Number Of Ingredients 34

white beans
italian plum (roma) tomatoes
italian sausage
olive oil, extra-virgin
onions
potatoes
garlic
carrots
celery stalks
white wine
basil
oregano
pasta, penne
salt
black pepper
chicken broth
Parmesan cheese
white beans
italian plum (roma) tomatoes
italian sausage
olive oil, extra-virgin
onions
potatoes
garlic
carrots
celery stalks
white wine
basil
oregano
pasta, penne
salt
black pepper
chicken broth
Parmesan cheese

Steps:

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

Nutrition Facts :

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low-sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish

Steps:

  • In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.

PASTA E FAGIOLI I



Pasta e Fagioli I image

Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
3 cups low-sodium chicken broth
1 (15 ounce) can cannellini beans
¼ cup chopped fresh parsley
1 teaspoon dried basil leaves
¼ teaspoon ground black pepper
¼ pound seashell pasta

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
  • Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
  • Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 30.5 g, Cholesterol 1.5 mg, Fat 4.2 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 272.1 mg, Sugar 5.4 g

PASTA E FAGIOLI CASSEROLE



Pasta E Fagioli Casserole image

Make and share this Pasta E Fagioli Casserole recipe from Food.com.

Provided by na 2309

Categories     One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

1 (28 ounce) can Italian tomatoes
1 (8 ounce) can kidney beans
1/2 lb crumbled and cooked hot Italian sausage
1/2 lb crumbled and cooked ground beef
1/2 large yellow onion, chopped
2 cloves chopped garlic
1 tablespoon dried oregano, to taste
1 tablespoon dried thyme, to taste
2 tablespoons tomato paste
1/8 teaspoon cayenne
salt & pepper
1/2 lb cooked penne or 1/2 lb mostaccioli pasta
1/4 cup grated parmesan cheese
1 cup grated mozzarella cheese or 1 cup Fontina cheese

Steps:

  • Saute sausage, beef, onions, garlic, oregano and thyme.
  • Add tomatoes, juice, paste and cayenne.
  • Simmer for 5 minutes, then add beans.
  • Combine with pasta and parmesan.
  • Spoon into casserole dish and top with mozzarella or fontina and bake, covered, at 375 degrees for 45 minutes.
  • This dish may be frozen prior to baking, but be sure to thaw it in the fridge for 24 hours before baking.

Nutrition Facts : Calories 367.5, Fat 17.1, SaturatedFat 6.9, Cholesterol 49.3, Sodium 619, Carbohydrate 34.7, Fiber 6.2, Sugar 4.5, Protein 19.9

PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  • Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  • Add the pasta and beans and cook for 5 minutes.
  • Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

PASTA E FAGIOLI



Pasta e fagioli image

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Provided by Myles Williamson

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 9h20m

Number Of Ingredients 14

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

Steps:

  • Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
  • Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
  • Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Use dried beans for the best flavor and texture. If you use canned beans, rinse them well before using.
  • Soak the beans overnight or for at least 8 hours before cooking. This will help them cook more evenly and quickly.
  • Use a variety of vegetables in your pasta e fagioli. Some good options include carrots, celery, onions, garlic, and tomatoes.
  • Season the soup to taste with salt, pepper, and other herbs and spices. Some good options include basil, oregano, and thyme.
  • Serve pasta e fagioli with a side of crusty bread or a salad.

Conclusion:

Pasta e fagioli is a delicious and hearty soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make dish. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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