Pasta e fagioli veneto-style: grandma’s creamy, flavor-packed recipe

Name: Pasta e fagioli veneto-style: grandma’s creamy, flavor-packed recipe
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 6
Cuisine: En
Ingredients: 1 lb short pasta (we used ditalini rigati); 1 lb dried borlotti beans; 1 onion; 1 potato; 1 carrot; 1 celery stalk; 1 stock cube (vegetable or meat); salt to taste; pepper to taste; extra-virgin olive oil to taste

Main Dish

Very Easy

1 h 2 m

390 Kcal

Pasta e fagioli alla veneta, also known as "pasta e fasioi", is an iconic dish from the peasant tradition of northern Italy, rich in flavor, simple and incredibly creamy. Prepared with borlotti beans, vegetables and short pasta, this grandmother’s recipe captivates with its rich, velvety texture and authentic flavor. Perfect as a one-pot meal on colder days, it is ideal for those seeking genuine, flavorful comfort food. Pasta e fasioi veneta is distinguished by its slow cooking and the use of humble but skillfully combined ingredients. Find out how to make authentic creamy pasta e fagioli by following the original family recipe step by step, and bring a classic of Veneto cuisine that never goes out of style to your table.

Materials

Pressure cooker
Immersion blender
Cutting board
Knife
Pot

Preparation

Preparation50 min

Cook time12 min

Soak the dried beans overnight in a bowl, covering them with plenty of water—at least 2–3 finger-widths above the beans.
Cut celery, carrots, onion and potato into pieces.
Drain the beans and transfer them to the pressure cooker. Add water equal to twice their volume, along with the chopped vegetables, stock cube and a pinch of salt. Close the pressure cooker and cook for 45–50 minutes, until the beans are tender and fully cooked.
About 10 minutes before the beans finish cooking, you can start cooking the pasta. Once cooked, drain the beans and vegetables, then blend the remaining mixture with an immersion blender until smooth. You can set aside a few whole beans for garnish.
Once cooked, the pasta should be drained, taking care to retain some of its cooking water. Then add the cream of beans and mix thoroughly. Adjust the consistency by adding the water kept aside, then complete the dish with a sprinkling of pepper and a drizzle of extra virgin olive oil.
The real pasta e fasioi veneta is ready!

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FAQ ❓

Which beans should you use for pasta e fagioli alla veneta?

For authentic Veneto-style pasta e fagioli, dried borlotti beans are best. After soaking and long cooking, they release starch and create the characteristic creaminess of pasta e fasioi. Alternatively, you can use fresh or already-cooked beans to reduce the cooking time.

Can I prepare pasta e fagioli alla veneta in advance?

Yes, pasta e fasioi can be prepared in advance and often tastes even better the next day. We recommend storing it in the refrigerator for up to 2–3 days and adding a little hot water when reheating to restore its creaminess.

Can you freeze pasta e fagioli alla veneta?

You can freeze pasta e fasioi, but only without the pasta, to prevent the pasta from becoming overcooked when thawed. Freeze only the creamy bean mixture and add the pasta when finishing the dish.

What kind of pasta is used in pasta e fagioli alla veneta?

The traditional recipe for pasta e fagioli alla veneta uses small, rustic pasta shapes, such as ditalini rigati, mixed pasta or maltagliati.

Is pasta e fagioli alla veneta a one-pot meal?

Yes, pasta e fagioli alla veneta is considered a complete meal in itself, thanks to its carbohydrates, plant-based protein and fiber. It makes a complete, healthy and satisfying meal, perfect even on colder days.

Nutrition

for 1 serving / for 100 g

Calories: 390Kcal

Carbo: 62.4g
Total fat: 4.3g
Saturated fat: 0.7g
Proteins: 16.3g
Fibers: 9.1g
Sugar: 6g
ProPoints: 10
SmartPoints: 11

Nutritional information for 1 serving (203g)

Cookware

burner

blender

Attributes

Keep refrigerated

PetitChef_Official

Questions

I've done this in a terracotta pot next to a log fire in the south of Italy. More or less the same recipe. Some terracotta can go on most cookers as well, but maybe put the beans in a cooler oven in your terracotta pot. You'll even end up with a nice crusty bit on top of the sauce!

Cooking pasta e fagioli in a terracotta pot is a lovely idea!

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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2/5, 1 vote(s)