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Pasta e Fagioli (Pasta & Bean Soup)Food&Wine

Serves 4

A typical country dish, this is now part of standard Venetian fare. It is traditionally made with freshly shelled lamon or borlottini beans (‘baete’ beans from S. Erasmo are said to be especially good) but dried beans can be substituted. Use subiotini or tagliatelle as the pasta component. Many people serve with Parmesan cheese which is not correct but is delicious! A garnish of chopped parsely or garlic-infused olive oil is also popular.

INGREDIENTS

1 tbsp olive oil
2 slices bacon chopped
1 onion chopped
1 carrot chopped into small pieces
1 stick celery chopped into small pieces
1 sprig rosemary
1 bay leaf
225 g dried borlotti beans, soaked over night in cold water
1 ham (or pork) bone
rock salt to taste
150 g tagliatelle, broken into pieces
1.5 litres stock (vegetable or chicken)
pepper to taste
extra virgin olive to taste

METHOD

1	Heat olive oil and sautee bacon, onion, carrot and celery gently for about 5 minutes, stir in rosemary and bay leaf
2	Add rinsed beans and ham bone, cover with at least 1 litre of stock and add 1-2 tsp salt according to taste. Boil for about 40 minutes or until the beans are soft
3	Cool slightly then pass 1/3 of the bean mixture through a food processor. Return this pureed mixture to the main pan, turn on the heat, and add broken pasta pieces. Add more stock as necessary and cook pasta until al dente
4	Serve hot or warm with freshly milled black pepper and a dash of extra virgin olive oil

WINE MATCH

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