Pasta e Fagioli

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