Pasta Fagioli alla Veneta

Savor the comforting flavors of Pasta Fagioli alla Veneta—a hearty, Italian-inspired recipe perfect for cozy weekends.

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.