Keep the soup loose before adding the pasta; it will thicken in the pot and again during its short rest.
Make ahead Prepare the bean base before adding the pasta. If making it ahead, cool it promptly in shallow containers and refrigerate; bring it back to a full simmer before cooking the pasta.
Pasta e fagioli alla veneta
Prep 20 min · Cook 2 hr · Rest 12 hr 5 min · Serves 6 · Difficulty Easy
Method
Put the beans in a bowl with 1200 ml of the water. Cover and soak in the refrigerator for 12 hours. Drain, discard the soaking water and rinse the beans.Put the beans in a bowl with 5 cups of the water. Cover and soak in the refrigerator for 12 hours. Drain, discard the soaking water and rinse the beans.
Put the beans in a pot with 1800 ml of fresh water. Bring to a full boil, allowing about 10 minutes for heating, then boil for 10 minutes. Lower the heat and simmer for about 80 minutes, until the beans are completely soft in the center. Keep the remaining 600 ml of water hot and use some if needed to keep the beans covered. Older beans may need longer.Put the beans in a pot with 7⅔ cups of fresh water. Bring to a full boil, allowing about 10 minutes for heating, then boil for 10 minutes. Lower the heat and simmer for about 80 minutes, until the beans are completely soft in the center. Keep the remaining 2½ cups of water hot and use some if needed to keep the beans covered. Older beans may need longer.
In the second pot, warm 40 g of the oil with the pancetta, onion and celery. Cook over medium-low heat for 10 minutes, stirring, until the onion softens and the pancetta releases its fat. Stir in the garlic and rosemary near the end.In the second pot, warm 1½ oz of the oil with the pancetta, onion and celery. Cook over medium-low heat for 10 minutes, stirring, until the onion softens and the pancetta releases its fat. Stir in the garlic and rosemary near the end.
Add the cooked beans and their cooking liquid to the aromatic base. Lift out about half the beans with a slotted spoon, purée them with a little of the liquid, then return them to the pot. Add the salt and bring the soup to a steady simmer.Add the cooked beans and their cooking liquid to the aromatic base. Lift out about half the beans with a slotted spoon, purée them with a little of the liquid, then return them to the pot. Add the salt and bring the soup to a steady simmer.
Add the ditalini and cook for the time on the package, about 10 minutes, stirring often along the bottom. Use the remaining hot reserve water as needed: the soup should still flow readily from the spoon when the pasta is tender.Add the ditalini and cook for the time on the package, about 10 minutes, stirring often along the bottom. Use the remaining hot reserve water as needed: the soup should still flow readily from the spoon when the pasta is tender.
Take off the heat. Stir in the vinegar, parsley, pepper and remaining 10 g of oil. Cover and rest for 5 minutes, then ladle into warm bowls.Take off the heat. Stir in the vinegar, parsley, pepper and remaining ¼ oz of oil. Cover and rest for 5 minutes, then ladle into warm bowls.
