Pasta e Fagioli alla Veneta

Venetian White Bean Soup with Pasta and Beef Sausage

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Here’s a Venetian version of pasta e fagioli, called fasoi co la luganega in dialect, that calls for fresh pasta and homemade beef sausage. It is my version of a recipe in La cucina nella tradizione ebraica, and is a wonderfully homey and filling bean soup that can be a meal-in-a-bowl. If you like, add 2 cups chopped cooked Swiss chard or curly endive during the last 10 minutes