Pasta e Fasoi | Venetian Pasta e Fagioli

Name: Pasta e Fasoi | Venetian Pasta e Fagioli
Cook time: 3 hours (mostly hands off)
Cuisine: Italian
Ingredients: 1 1/2 cups (270 g) dried Christmas lima or borlotti beans 2 ounces (57 g) pancetta 1 tablespoon finely chopped parsley 1 tablespoon finely chopped rosemary 1 small yellow onion; finely chopped 1 small rib celery; finely chopped 1/3 cup (80 ml) extra-virgin olive oil; plus more for serving 6 ounces (170 g) fettuccine; linguine; or spaghetti; broken into 2-inch pieces Fine salt Freshly ground black pepper Freshly grated Grana Padano or Parmigiano-Reggiano cheese (optional)

Primo

Domenica Marchetti | Sat, 01/22/2022 - 02:48

Difficulty Level

Low

Cooking Time

3 hours (mostly hands off)

Cost

Low

Venice in winter is notoriously damp and chilly. It’s the season of acqua alta, when the city’s streets and piazzas are submerged in murky water and getting warm can feel like an impossible challenge. These are the days in which you want to wrap your hands around a bowl of pasta e fasoi, Venetian-style pasta and bean soup, rich and nourishing and as murky as La Serenissima herself but (presumably) much better-tasting.

Italy abounds with regional recipes for pasta e fagioli

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Pasta e Fasoi | Venetian Pasta e Fagioli

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