Venetian-Style Bean and Pasta Soup

240 mins (prep 45)
14 ingredients
makes 8 servings
The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you'll wonder how such modest ingredients could conspire to create something so indulgent. And what makes it successful as a make-ahead main is that the pasta is cooked separately. I make vats of the bean soup ahead, then each time I reheat a portion, I boil up a fresh batch of dried pasta so the al dente texture balances the creaminess of the soup.

Categories:  italian , soup~stew ,
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Serving Size (342.67 g)
Servings 8
Amount per Serving
Calories 131.03 Calories from Fat 17.19
% Daily Value *
Total Fat 1.91g 23.48%
Saturated Fat 0.27g 10.77%
Trans Fat 0.0g %
Cholesterol 31.04mg 82.78%
Sodium 531.63mg 177.21%
Total Carbohydrate 23.37g 62.33%
Dietary Fiber 0.04 g 1.25%
Sugars 0.0 g %
Protein 4.83g 77.21%
Vitamin A 20.83IU% Vitamin C 0.0mg%
Calcium 16.26mg% Iron 1.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried, plus, medium onions, medium carrots, celery ribs, large garlic cloves, chopped fresh flat-leaf parsley, dried rosemary, dried, or, small