Venetian-Style Bean and Pasta Soup

A hearty Italian soup featuring tender borlotti beans and ditalini pasta in a rich, creamy broth flavored with aromatics and Parmigiano-Reggiano. This classic Venetian dish combines the comfort of beans with the satisfaction of pasta.

6 servings

4 hr 27 min

Published October 4, 2025

Ingredients

•1 pound dried borlotti beans
•10 cups water
•½ cup extra-virgin olive oil
•2 medium onions
•1¾ teaspoons salt
•2 medium carrots
•2 ribs celery
•5 large garlic cloves
•¼ cup fresh flat-leaf parsley
•1 teaspoon dried rosemary
•¼ teaspoon black pepper
•1 piece Parmigiano-Reggiano rind
•¾ pound dried ditalini pasta

Cooking Instructions

1.
Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
62 min
2.
Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
13 min
3.
Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
150 min
4.
Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
15 min
5.
Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
10 min
6.
While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
12 min
7.
To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.
5 min

Ingredients

•1 pound dried borlotti beans

•10 cups water

•½ cup extra-virgin olive oil

•2 medium onions

•1¾ teaspoons salt

•2 medium carrots

•2 ribs celery

•5 large garlic cloves

•¼ cup fresh flat-leaf parsley

•1 teaspoon dried rosemary

•¼ teaspoon black pepper

•1 piece Parmigiano-Reggiano rind

•¾ pound dried ditalini pasta

Cooking Instructions

Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)

62 min

Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.

13 min

Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.

150 min

Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.

15 min

Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.

10 min

While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.

12 min

To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.

5 min