PASTA E FAGIOLI ALLA VENEZIANA
I got this recipe from a great cookbook, Venezia - Food & Dreams, that Liz gave me for Christmas 2009.
Provided by Ingrid Nicolich-Obr
Categories Spaghetti
Time P1DT1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Put beans in pot and cover with cold water. Soak for 8 to 10 hours or overnight.
- Drain and put beans back into pot with carrot, celery, garlic, whole onion and 8 cups of water. Bring to a boil. Skim surface if necessary.
- Reduce heat and simmer for approximately 45 minutes. Check beans for doneness. They should be soft and creamy, not too mushy.
- Season beans with salt towards the end of the cooking time.
- While the beans are cooking, saute the onion in olive oil in a large skillet until onion is softened. Add the pancetta and continue sauteing until onion and pancetta are golden but not too crispy.
- Add the red pepper flakes and season with salt and pepper. Stir in the rosemary and saute for one minute. Remove pan from heat and cover.
- Take the beans off the heat once they are cooked. Remove carrot. Throw out celery and onion. Lift out an abundant slotted spoonful of the whole beans and put into the pancetta pan. Take 2 tablespoons of the pancetta mixture and add to bean pot. Cut up the carrot and add to pancetta mixture.
- Using an immersion blender, puree the bean mixture until completely smooth. Add the pancetta mixture, stir briefly and bring to a boil.
- Stir in pasta pieces and cook until pasta is tender. If soup is too thick, add a little hot water.
- Serve with grated cheese and a swig of olive oil.
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Divinesh Prasad
[email protected]This soup is a great comfort food. It's perfect for a cold winter day.
miki besu
[email protected]I'm a vegetarian, and I love this soup. It's a great way to get my protein and fiber.
Jeannie Williams
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love it!
Aasika Sushant
[email protected]I'm not sure what I did wrong, but my soup turned out really thick. I think I might have added too much pasta.
loranda tsonchoke
[email protected]This soup is a great way to use up leftover beans and pasta. It's also very affordable, which is a plus.
Henned Essid
[email protected]I followed the recipe exactly, but my soup turned out too watery. I think I'll add less water next time.
Shwpna Rani
[email protected]This soup is a little bland for my taste. I would add some more spices or herbs to give it more flavor.
Curtis Dye
[email protected]I've never had pasta e fagioli before, but I'm glad I tried this recipe. It's a great soup, and it's very easy to make.
Mark Wisniewski
[email protected]This soup is delicious! I love the combination of the beans, pasta, and vegetables.
Li Gu
[email protected]This soup is a great way to warm up on a cold day. It's also very filling, so it's perfect for a quick and easy lunch or dinner.
dennis mutinda
[email protected]I'm not a huge fan of beans, but I really enjoyed this soup. The beans were cooked perfectly, and they were very flavorful. The broth was also very flavorful, and it had a nice balance of spices.
Mrhabib Yt
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can throw everything in the pot and let it simmer while I'm doing other things. The soup is always delicious, and it's a great way to use up leftover beans and pasta.
ALAYE Communications
[email protected]I've been making this pasta e fagioli alla veneziana for years, and it's always a hit with my family and friends. It's so easy to make, and it's always delicious. I love the combination of the beans, pasta, and vegetables in a rich, flavorful broth.
Amos Tunduhwe
[email protected]This pasta e fagioli alla veneziana is a hearty and flavorful soup that is perfect for a cold winter day. The beans are tender and creamy, the pasta is cooked perfectly, and the broth is rich and flavorful. I added a little bit of extra garlic and re