Best 4 Venetian Style Bean And Pasta Soup Recipes

Introducing a hearty and comforting culinary journey to the heart of Venice with our Venetian-style bean and pasta soup. This traditional Italian dish, known as Pasta e Fagioli, is a symphony of flavors that brings together the rustic charm of beans, the delicate bite of pasta, and a rich broth infused with aromatic vegetables.

In this comprehensive guide, we'll take you step-by-step through two variations of this classic soup: the traditional Pasta e Fagioli and a modern vegetarian version. Whether you're a seasoned home cook or just starting your culinary adventures, we've got you covered with detailed instructions, helpful tips, and a dash of Italian culinary history to make your cooking experience truly immersive.

Join us as we dive into the secrets of preparing this beloved soup, exploring the different types of beans and pasta commonly used, and discovering the nuances of creating the perfect broth. Along the way, we'll also introduce you to other delightful recipes featured in this article, including a flavorful pasta salad, a refreshing lemon sorbet, and a selection of delectable Italian cookies.

So, grab your apron and let's embark on a culinary journey to the canals of Venice, where the flavors of fresh produce, aromatic herbs, and traditional cooking techniques come together to create a truly unforgettable dining experience.

Here are our top 4 tried and tested recipes!

PASTA AND BEAN SOUP

Pasta and Bean Soup image

The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.

Provided by Alex Witchel

Categories soups and stews, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/4 pound prosciutto di Parma, in medium dice (double smoked bacon can be substituted)
1 small carrot in small dice
1 small Spanish onion in small dice
1 stalk celery, in small dice
2 cloves garlic, smashed and peeled
Coarse salt
Freshly ground black pepper
1 heaping tablespoon tomato paste
1 quart store-bought reduced-sodium vegetable broth or homemade vegetable stock
2 medium baking potatoes, peeled
1 1-pound 13-ounce can cannellini beans, rinsed and drained
1 cup ditalini pasta, cooked and drained
1 tablespoon chopped fresh rosemary
Pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese, more for sprinkling
Extra virgin olive oil

Steps:

Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams

BEAN AND PASTA SOUP

Bean and Pasta Soup image

We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

ITALIAN WHITE BEAN AND PANCETTA SOUP

Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

PASTA BEAN SOUP

Pasta Bean Soup image

My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

Steps:

In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

Nutrition Facts :

Tips:

Use dried beans: Dried beans are more flavorful and nutritious than canned beans. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then letting them sit for 1 hour.
Sauté the vegetables: Sautéing the vegetables in olive oil before adding them to the soup helps to develop their flavor.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or a combination of the two.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a grating of Parmesan cheese at the end of cooking.
Serve the soup with crusty bread or a salad: This soup is perfect for a cold winter day. Serve it with crusty bread or a salad for a complete meal.

Conclusion:

This Venetian-style bean and pasta soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with dried beans, vegetables, pasta, and a flavorful broth. The soup is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, spicy or mild, this soup is sure to please. So next time you're looking for a warm and comforting meal, give this Venetian-style bean and pasta soup a try.