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Best Easy Pasta e Fagioli alla Veneta Recipe

Name: Best Easy Pasta e Fagioli alla Veneta Recipe
Total time: 55 min
Yield: 350 g
Ingredients: cannellini beans, cooked and drained 2 cups; dried small pasta (ditalini or tubetti) 1 cup; yellow onion, finely chopped 1 piece; celery stalk, diced 1 piece; carrot, diced 1 piece; garlic cloves, minced 2 cloves; potato, peeled and diced 1 piece; vegetable broth 4 cups; olive oil 2 tbsp; fresh rosemary, chopped 1 tsp; bay leaf 1 piece; salt 1 tsp; black pepper 0.5 tsp

The Veneto's version of pasta and beans is thick, hearty, and soul-warming. This vegetarian mediterranean dish is high in protein and fiber, a healthy family dinner for a calorie deficit plan.

Cook 55 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean #high protein #diabetic friendly

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Ingredients

Main ingredients

cannellini beans, cooked and drained 2 cups
dried small pasta (ditalini or tubetti) 1 cup
yellow onion, finely chopped 1 piece
celery stalk, diced 1 piece
carrot, diced 1 piece
garlic cloves, minced 2 cloves
potato, peeled and diced 1 piece
vegetable broth 4 cups

Seasonings/Sauce

olive oil 2 tbsp
fresh rosemary, chopped 1 tsp
bay leaf 1 piece
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 50 g 62%

Protein 14 g 18%

Fat 6 g 17%

Serving size 350g

Cooking steps

1

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; sauté for 5–7 minutes until the vegetables are softened but not browned.
2

Stir in the garlic, potato, rosemary, and bay leaf. Sauté for 2 more minutes to release the fragrance.
3

Add the cooked cannellini beans and vegetable broth. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes to meld the flavors.
4

Remove the bay leaf. Transfer half the soup to a blender, blend until creamy, then return to the pot for a thick, hearty texture.
5

Raise the heat to medium, add the dried pasta, and simmer uncovered, stirring often, for 9–12 minutes until the pasta is al dente and the soup is thick. Taste for salt and pepper, then serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is cannellini beans. These beans provide the signature creamy texture and a mild, earthy flavor which blend beautifully with the vegetables and pasta, giving Pasta e Fagioli alla Veneta its hearty, comforting identity.

Q. How should I control the heat for perfect consistency?

After sautéing the aromatics over medium heat, it's important to simmer the soup slowly on low heat after adding the broth and beans, allowing the flavors to develop. When adding pasta, raise the heat slightly and stir often to avoid sticking, ensuring the soup remains thick but the pasta doesn't overcook.

Q. How do I avoid mushy or overly firm pasta in this dish?

Stir the pasta regularly as it cooks in the soup, and monitor closely in the last few minutes. Aim for al dente texture, typically 9–12 minutes. Start checking the pasta early, as the soup thickens faster due to blended beans and potato.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving contains 320 kcal, with 14g protein (18% of calories) and 50g carbohydrates (62% of calories). This moderate protein-to-carb ratio makes the dish suitable for balanced and calorie-conscious meals.

Best Easy Pasta e Fagioli alla Veneta Recipe

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