Pasta and beans in Venetian style

Name: Pasta and beans in Venetian style - Iridenta K.
Ingredients: 250 g of dried beans; 1 onion; 1 sprig of rosemary enclosed in a clean cheesecloth bag; cinnamon to taste; 200 g of short pasta; 2 tablespoons of olive oil; grated Parmigiano Reggiano; 1 tablespoon

Soups - Pasta and beans in Venetian style by Iridenta K. - Recipia

Pasta with Beans in Venetian Style I usually make this recipe when I feel like cooking something hearty with simple ingredients. If I have time beforehand, I soak the beans the night before, and the next day there's not much work left. There are a few steps, but nothing complicated. I like that it doesn't use many ingredients and still has a complex flavor, with cinnamon and rosemary. Quick Info Total time: about 13 hours (including soaking the beans) Actual preparation time: 30 minutes Cooking time: 1.5-2 hours, depending on the beans Servings: 4 Difficulty: medium (it takes time, but it's not technically difficult) Traditional pasta recipe, suitable for lunch or dinner Ingredients 250 g dried beans 1 onion 1 sprig of rosemary (ideally placed in a cheesecloth bag) Cinnamon, to taste 200 g short pasta (e.g., ditalini or any small pasta) 2 tablespoons olive oil 1 tablespoon grated Parmesan (Parmigiano Reggiano) Preparation Method 1. Soak the beans for 12 hours beforehand, covered with plenty of cold water. 2. Drain the beans, place them in a large pot with fresh water, the finely chopped onion, and the sprig of rosemary (if you have it, put the rosemary in a cheesecloth bag so you can easily remove it after boiling). 3. Simmer everything on low heat until the beans are well softened. From experience, this takes between one and two hours, depending on the type and age of the beans. 4. When the beans are soft, remove the rosemary. Take about a quarter of the cooked beans and mash them with a fork or blender until they become a puree. 5. Return the bean puree to the pot, mix, and add a little water, just enough to achieve the consistency of a thick soup. If you want it thinner, add more water. 6. Add cinnamon to taste. You don't need much, just enough to slightly feel the aroma. 7. When it starts to boil again, add the pasta directly into the pot and let it cook in the soup, stirring occasionally to prevent sticking. Check the cooking time on the pasta package. 8. When the pasta is ready, turn off the heat. Stir in the olive oil and grated Parmesan. Mix and serve immediately. Why I Make This Recipe Often I like it because it's filling and doesn't require complicated ingredients. If I have dried beans and pasta in the pantry, I can make it anytime. It warms up well, suitable for colder days or when I want something quick without meat. Tips and Variations Tips Soak the beans overnight – it significantly shortens the cooking time. If you don't have time, you can use warm water for soaking, but the result won't be the same. The rosemary in a cheesecloth bag is handy if you don't want to pick it out bean by bean after boiling. The cooked beans should be soft, not mealy. Check by tasting. Substitutions If you don't have fresh rosemary, you can use dried, but use less. Short pasta works best (ditalini, tubetti, small macaroni). I don't recommend long pasta. Parmesan can be replaced with Grana Padano or another hard cheese if you don't have Parmigiano. Variations Some prefer to add a little garlic while boiling, but in the classic Venetian version, it does not appear. You can sprinkle freshly ground pepper at the end if you want an extra flavor. Serving Ideas Serve hot, immediately after adding the oil and Parmesan. Goes well with plain bread for those who want a heartier meal. You can sprinkle a little more Parmesan on top, to taste. Frequently Asked Questions 1. Can I use canned beans? You can, but the taste won't be identical, and the soup will be less creamy. Just drain and rinse the beans well. Boil them with the onion and rosemary for only 10 minutes, then continue with the recipe. Don’t forget to reduce the cooking time for the pasta, so the beans don’t break apart. 2. How much water should I add to boil? There's no exact measure, but the water should cover the beans well at the beginning, about two fingers above the level. You can top up as needed if it reduces too much. In the end, adjust the amount of liquid according to the desired consistency. 3. Do I have to mash part of the beans? Yes, for the creamy texture typical of this recipe. You can mash manually or with a blender, but don't homogenize completely; it's nice to have some whole beans left. 4. Is cinnamon necessary? No, but it gives a distinct note to the recipe. You can omit it if you don’t like it, or add very little the first time to test the flavor. 5. What pasta works best? Small, short pasta – ditalini, tubetti, even small shells. Large or long pasta doesn't fit the texture of the soup. Nutritional Values (estimated) For one serving (out of 4), approximately: Calories: 370-400 kcal Protein: 15 g Carbohydrates: 62 g Fats: 7 g Beans and pasta provide protein and fiber. Parmesan adds extra protein and fats but is not used in large amounts. Olive oil contributes to healthy fats. Values are estimates and may vary depending on the type of pasta and the amount of Parmesan used. Storage and Reheating It can be stored in the fridge for 1-2 days. The pasta absorbs liquid, so when you reheat it, add a little water to make it creamy again. I don't recommend keeping it for more than two days, as the pasta becomes too soft. It is not suitable for freezing; the texture does not hold up well after thawing.

Pasta and beans in Venetian style

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