Pasta e Fagioli alla Veneta

Pasta e Fagioli is one of Italy's most beloved peasant dishes, with Venetian versions favouring borlotti beans and a thick, porridge-like consistency that sits between soup and pasta. It has sustained generations of farming families in the Veneto region.

Serves: 6

Ingredients

• 300g (10.5 oz) dried borlotti beans, soaked overnight
• 150g (5 oz) ditalini or broken spaghetti
• 100g (3.5 oz) pancetta, diced (or smoked bacon)
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 2 bay leaves
• 400g (14 oz) canned San Marzano tomatoes, crushed
• 1.5 litres (6 cups) chicken or vegetable stock
• 60ml (¼ cup) extra virgin olive oil, plus more to finish
• Salt and black pepper
• Parmigiano Reggiano rind (optional, for cooking)
• Freshly grated Parmigiano Reggiano to serve

Instructions

1. Drain soaked beans. In a large heavy pot, heat olive oil over medium heat. Add pancetta and cook until the fat renders, 4-5 minutes. Add onion, celery, and garlic; cook until soft, 8 minutes.
2. Add beans, rosemary, bay leaves, crushed tomatoes, stock, and Parmesan rind if using. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 60-75 minutes until beans are very tender.
3. Remove rosemary and bay leaves. Use a ladle to scoop out about one-third of the beans and roughly mash them, then stir back into the pot to create a creamy base.
4. Bring back to a simmer and add pasta. Cook 8-10 minutes until al dente. The soup should be very thick — add stock if needed.
5. Season generously. Serve with a drizzle of good olive oil and grated Parmesan.

Cook's Notes: The Venetian version is intentionally dense — it should hold a spoon upright. Leftover soup thickens overnight; thin with a splash of stock when reheating.