Of which 4.7 g sugars and 3.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (borlotti beans) · Plant protein (borlotti beans) · Iron (borlotti beans)
Allergens gluten, celery
Pasta e fagioli alla veneta
Pasta with beans, thick enough for a spoon
'Pasta e fasioi' in the Veneto: borlotti beans cooked slowly with a soffritto and pancetta, some of them puréed to thicken, and the pasta cooking right in the broth. You eat it with a spoon, warm, with a drizzle of olive oil and pepper on top. It's winter food and next-day food — it's even better reheated.
Ingredients
- 500 g (1 lb) cooked borlotti beans, drained (or 200 g dried, soaked)
- 200 g (7 oz) dried ditalini or maltagliati
- 80 g (2¾ oz) onion
- 60 g (2 oz) carrot
- 40 g (1½ oz) celery
- 60 g (2 oz) pancetta
- 30 g (1 oz) extra-virgin olive oil
- 3 g fresh rosemary
- 1200 g (2¾ lb) water or vegetable broth
- 6 g salt
- 20 g (¾ oz) extra-virgin olive oil, to serve
- 1 g black pepper
- hot water for adjusting the consistency, as needed
Method
- Sauté the finely chopped onion, carrot and celery with the cubed pancetta and the olive oil over low heat for 10 min.
- Add the beans, rosemary and water; simmer gently for 20 min.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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