Name: Pasta e Fagioli (Pasta & Beans)
Yield: Serves 4–5
Cuisine: Italy
Ingredients: 125 g (4½ oz) dry pasta, such as thin tagliatelle or tagliolini, broken up; 1 tablespoon chopped rosemary; 300 g (10½ oz) dried Lamon or borlotti beans; 150 g (5½ oz) pancetta (unsmoked), chopped; a little pinch of peperoncino; 1 carrot, peeled; 2 garlic cloves, peeled but left whole; 2 onions, peeled, 1 left whole & the other finely chopped; a drizzle of olive oil; 1 celery stalk; 4 tablespoons olive oil; thin slices of firm, mature asiago or pecorino, to serve

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This soup is served everywhere in Venice, made with various types of pasta. I particularly like this version that I ate at Marinella’s restaurant, La Buona Forchetta, which she served with tagliolini that had been broken up & small triangles of mature asiago. When cooking it at home, you can use any type of short dry pasta (not fresh pasta). I’ve also seen it with torn & lightly dressed radicchio on top. You can make the soup beforehand & keep it in the fridge for a day (you wil