Pasta Fagioli alla Veneta

5 from 1 vote

This Pasta e Fagioli Soup with Pancetta combines tender beans, smoky pancetta, and hearty pasta in a savory, comforting broth.

Course Appetiser, Dinner, lunch, Main Course, Soup

Cuisine Italian

Keyword hearty Italian soup, Pasta Fagioli alla Veneta, Pasta Fagioli with Pancetta, soup recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 249

Author Erren Hart

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

US Customary - Metric

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.

Notes

*This soup traditionally simmers for about 2 hours to allow the flavors to fully develop and the beans to break down, creating that rich, creamy texture that makes Pasta Fagioli alla Veneta so special. However, if you're short on time, you can reduce the cooking time—just know the flavors won’t be quite as deep, and the texture may be thinner. To speed things up, let the soup simmer for at least 45 minutes to 1 hour to allow the ingredients to meld together.
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

Check out the step-by-step photos just below the recipe card to guide you every step of the way!
Detailed Instructions⬇️

Nutrition