Minestra de PASTA E FASIOI – Pasta And Bean Soup
How to prepare the Pasta and Bean Soup
500 g of Borlotti beans, preferably Lamon IGP – shelled fresh or, if dried,
an amount equivalent to half the weight leaving it in water for at least a whole night to soak.
water, salt and pepper for seasoning
2 or 3 strips of pork rind (cotenna)
1 stick of celery
1 garlic clove
extra virgin olive oil
garlic, rosemary and parsley
150-200 g of homemade egg pasta, like tagliatelle, in small pieces
Parmesan cheese to taste
First of all simmer the beans in plenty of lightly salted water.
Chop the onion, celery, carrot, garlic, rosemary, parsley. In another pan fry in some olive oil the chopped onion, celery, garlic, rosemary and parsley- fry until soft. Add the fried ingredients to the boiling water with the beans.
Add the pork rind and season with salt. Remember to always add your salt to the bean halfway through their cooking, so they do not get hard.
Let the soup simmer for a long time on a very slow heat, until all the beans fall apart. Once the soup is ready, remove from heat. Take half of the beans from the soup and puré them (with a food processor or a sieve). Add them back to the pan. This will make your soup nice and thick.
Bring the soup back on a slow heat and add your fresh pasta. Cook for about 20 minutes.
Remove from heat and add as much Parmesan cheese as you like – serve hot.
Cook In Venice tip
This is Arianna’s favorite version: chop some fresh Radicchio leaves and add them on top of your hot soup. Season with some freshly milled pepper and a drop of vinegar.
This is how the old farmers in the countryside of Venice used to eat this soup during the winter months.