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Savor the comforting flavors of Pasta Fagioli alla Veneta—a hearty, Italian-inspired recipe perfect for cozy weekends.
Know Before You Scroll
- Flavor: Rich, velvety, and deeply comforting! A hearty Venetian-style pasta fagioli with tender beans, vegetables, smoky pancetta, and a rich, slow-simmered broth.
- Difficulty: Super simple! A little sautéing, a slow simmer, and a quick blend to get that signature thick texture—no fancy techniques required.
- Top Tip: Start with a cold pan when cooking the pancetta. It’s the best way to render the fat to flavor the dish. Traditional Pasta Fagioli alla Veneta uses lard, but the smokey flavorful fat from the pancetta adds so much flavor!
- Prep ahead: Even better the next day! Make it ahead and let the flavors deepen overnight. Just reheat and enjoy.
- Time-saving tips: Use canned beans instead of dried to cut down on cooking time without losing that homemade taste. Also, blend just half the beans for a perfect balance of creamy and chunky textures!
- Ingredient swaps & where to find them: Pancetta, cannellini beans, and ditalini pasta are the key players here, but you’ve got options! Unsalted bacon or guanciale can replace pancetta, Great Northern or navy beans work instead of cannellini, and small shells or elbow macaroni make great pasta substitutes. Find pancetta in the deli section, beans in the canned goods aisle, and pasta in the pasta aisle—look for a brand with a short cooking time for the best texture.
Recipe
Pasta Fagioli alla Veneta
Ingredients
- 4 oz pancetta (diced)
- 2 tablespoons olive oil (if needed)
- 1 medium onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional)
- 14 oz diced tomatoes (canned)
- 4 cups chicken stock (or vegetable stock)
- 28 oz cannellini beans ((two 14oz cans) 1 can drained)
- 3 tablespoons fresh parsley (chopped)
- Parmesan rind ( a 3-inch piece, optional)
- 1 cup small pasta (like ditalini or small shells)
- Salt and pepper to taste
- grated Parmesan cheese (for serving)
Instructions
Stovetop
- Puree or mash one can of the beans with the liquid from the can and set aside.
- Place the pancetta in a cold dutch oven over medium heat and cook until golden and crispy, about 5 to 7 minutes. Remove the pancetta from the pot with a slotted spoon, remove excess fat leaving 2 tablespoons of the rendered fat in the pot. If there isn’t enough fat, add olive oil to make up the difference.
- Add the onion, carrots, and celery to the pot. Cook in the pancetta fat over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
- Stir in the garlic, oregano, basil, and red pepper flakes (if using), cooking for another minute until fragrant.
- Add the cooked pancetta, pureed beans, diced tomatoes, stock, remaining can of cannellini beans, fresh parsley, and Parmesan rind to the pot, stir well, and bring the mixture to a boil.
- Reduce the heat to low and simmer for *2 hours, stirring occasionally.
- Stir in pasta, raise the heat to bring to a boil. Lower the heat to medium-low, and simmer until the pasta is tender, about 8 to 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Taste the soup and season with salt and pepper as needed. Discard the parmasean rind, and serve hot, garnished with grated Parmesan cheese and fresh parsley.
Slow Cooker
- Follow the stovetop version to Step 5, then carefully transfer the cooked to the slow cooker. Cover, and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. About 20 minutes before serving, add the uncooked pasta and cook on HIGH until tender. Remove the rind, adjust seasoning, and serve with Parmesan and a drizzle of olive oil.
Tips
To make authentic Pasta e Fagioli alla Veneta, partially puree the soup after simmering to achieve a creamy texture. Use an immersion blender or puree half the soup in a blender and return it to the pot. Stir well, add the pasta, and cook as directed for a rich, flavorful dish!
Step-by-Step Recipe Guide
Detailed Instructions⬇️
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Why I Love This Recipe
If there’s one dish that instantly takes me back to my childhood, it’s Pasta Fagioli alla Veneta. My Italian grandmother made it for me growing up, and to this day, the smell of it simmering brings back the coziest memories of her kitchen. This isn’t just any pasta fagioli—it’s the Venetian version, thick and creamy, almost like a stew, with tender beans, perfectly cooked pasta, and that deep, savory richness that only comes from slow-simmered goodness. It was her way of showing love, and now, every time I make it, it feels like a warm hug from the past. Let’s bring this comforting classic to life!
Step By Step Instructions
Before we start cooking, we’re going to prep one key ingredient: the beans. Take one 15-ounce can of cannellini beans; no need to drain them, and add them to a blender or food processor. Puree them until they’re smooth and creamy. This step is a game-changer—it gives the soup a rich, velvety texture that makes every spoonful feel extra luxurious. Set the pureed beans aside for now; we’ll add them to the soup later.
Next, we’re building flavor with a base of pancetta. If you’ve never cooked with pancetta before, you’re in for a treat—it’s like bacon’s Italian cousin, salty, rich, and oh-so-delicious. Start by adding about 4 ounces of diced pancetta to a cold large pot over medium heat. Let it cook for 5 to 7 minutes, stirring occasionally, until it’s crispy and golden brown. As it cooks, the fat will render out, and that’s going to add so much depth to our soup. Once it’s crispy, use a slotted spoon to transfer the pancetta to a plate lined with paper towels. We’ll set it aside for now, but don’t worry—it’ll make a triumphant return later!
Now, we’re going to use that beautiful pancetta fat to cook our aromatics. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. These veggies are the unsung heroes of so many soups, adding that deep, savory foundation that makes every spoonful so good. Cook them for about 5 to 7 minutes, stirring occasionally, until they’re soft and fragrant. You’ll notice the onions turning translucent and the carrots and celery becoming tender—that’s when you know they’re ready.
Once the veggies are nice and soft, we’ll toss in 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes if you like a little heat. Stir it all together and let it cook for just about 1 minute, until the garlic is super fragrant and the herbs release their aroma.
Now, it’s time to build our soup base. Add the pureed cannellini beans we set aside earlier, along with a 14.5-ounce can of diced tomatoes (juice and all), 6 cups of chicken stock, and a second 15-ounce can of cannellini beans (drained and rinsed). Throw in a handful of fresh parsley and a Parmesan rind—this is a chef’s secret for adding a deep, savory umami flavor to the soup.
Remember that crispy pancetta we set aside earlier? Now’s the time to bring it back! Stir it into the soup and bring the mixture to a boil. Once the soup comes to a boil, reduce the heat to low and let it simmer for 2 hours, stirring occasionally. This long, slow simmer allows all the flavors to meld together beautifully, and the Parmesan rind works its magic, infusing the soup with a rich, cheesy depth. The soup will thicken, and the beans will become even creamier. Trust me, the wait is worth it!
After the soup has simmered for 2 hours, we’ll add 1 cup of ditalini pasta. These cute little tubes are just the right size for scooping up with every bite. Raise the heat to bring the soup back to a boil, then lower it to medium-low and let the pasta cook for about 8 to 10 minutes, stirring occasionally, until it’s tender. Keep an eye on it, though—you don’t want the pasta to overcook and get mushy.
Before we call it done, let’s season the soup to perfection. Taste it and add salt and pepper as needed. Now, fish out that Parmesan rind—it’s done its job, and you can discard it.
Now, it’s time to serve! Ladle the soup into bowls, and don’t forget the finishing touches—a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese because, well, cheese is life. The Parmesan melts into the soup, adding a nutty, salty richness that takes this dish to the next level.
Want to make this in the slow cooker? See the recipe card for instructions!
Storage & Freezing Instructions ❄
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Erren’s Top Tips
- When pureeing the first can of cannellini beans, don’t drain the liquid—use it in the blender. This adds extra creaminess and flavor to the soup.
- Start with a cold Dutch oven and let the pancetta cook slowly over medium heat. This helps render the fat evenly and ensures the pancetta gets crispy without burning.
- Don’t Skip the Parmesan Rind it’s is a secret weapon for adding deep, savory flavor. If you don’t have a rind, you can use a small piece of grated Parmesan, but the rind is worth seeking out!
- If you’re worried about the pasta absorbing too much liquid or becoming mushy, you can cook it separately and add it to individual bowls when serving. This is especially helpful if you plan to store leftovers.
- To make a more authentic Pasta e Fagioli alla Veneta, partially puree the soup after simmering to achieve a creamy texture. Use an immersion blender or puree half the soup in a blender and return it to the pot. Stir well, add the pasta, and cook as directed for a rich, flavorful dish!
FAQs
Can I make this vegetarian?
Yes! Omit the pancetta and use vegetable stock for a flavorful meat-free version.
How do I avoid salty soup?
Use low-sodium stock and adjust salt after cooking.
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