Name: Pasta e Fagioli alla Veneta (Venetian White Bean Soup with Pasta and Beef Sausage)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1¾ cups (about 14 ounces) dried white or borlotti beans, picked over and rinsed; Salt and freshly ground black pepper to taste; 2 carrots, peeled and finely chopped; 2 onions, finely chopped; 2 celery stalks, finely chopped; About 2 cups meat broth; ¾ pound freshly made or purchased fresh fettuccine, cut into maltagliati (irregular 1½-inch pieces); 7 tablespoons extra-virgin olive oil; ½ pound meat mixture for Beef Sausage rolled into tiny meatballs

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cucina Ebraica

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