Venetian bean soup


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A rich and rustic pasta e fasoi from the Veneto region of Italy that combines pasta and beans to form a lush, velvety texture that is the soul of good country cooking. Don’t forget the benediction: a final swirl of extra virgin olive oil at the end for extra richness.


  • cups dried borlotti beans
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 8 cups chicken broth or water, boiling
  • salt and freshly ground black pepper
  • 4 canned roma tomatoes, chopped
  • 1 cup of broken tagliatelle or small soup pasta
  • extra virgin olive oil
  • 2 tbsp grated Parmigiano


Soak beans overnight in cold water.

Heat olive oil in a large pot, add onion and garlic and cook until soft. Add drained beans and boiling broth or water, cover and cook gently for one hour. Add tomatoes and simmer, covered, for another hour.

Remove about half the beans and mash them, then return the paste to the soup, along with the pasta. Cook for 10 or 15 minutes until pasta is tender. Add a swirl of extra virgin olive oil, scatter with grated cheese and serve.