Pasta e fagioli (pasta with beans) – Veneto
Pasta e fagioli (pasta with beans) – Veneto. A hearty Italian soup featuring borlotti beans and egg pasta, perfect for cold days. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.livingalifeincolour.com.
Cooking tools:
- Blender
- Pepper mill
- Kitchen scale
- Grater
- Oven
- Stove
- Saucepan
- Pot
- Skillet
- Cutting board
- Chef's knife
- Ladle
- Serving bowl
- Wooden spoon
Ingredients
- 250 grams dried borlotti bean s, soaked overnight
- 75 grams pancetta, chopped
- 1 carrot , peeled, ends removed and finely diced
- 1 celery rib, rinsed, ends removed and finely diced
- 1 onion , skin and ends removed and finely diced
- 1 rosemary branch, rinsed, dried, leaves removed and finely chopped
- 30 mls extra-virgin olive oil or[url:11[]i] lardo[/i][/url]
- 200 grams tagliatelle (can substitute 150 grams ditalini )
- 30 grams Parmigiano-Reggiano cheese , finely grated
- Traditional balsamic vinegar (optional)
- Sea salt
- Black pepper, freshly ground
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