Venetian White Bean Soup with Pasta and Beef Sausage
Cuisine: Italian
Author: Kitchens
  • 1 3/4 Cups dried white or Borlotti beans; picked over, rinsed (about 14 ounce)
  • 7 Tablespoons extra-virgin olive oil
  • 2 onions; finely chopped
  • 2 celery stalks; finely chopped
  • 2 carrots; peeled, and finely chopped
  • 3/4 pound freshly-made or purchased fresh fettuccine; cut into Maltagliati (irregular 1 1/2" pieces (or use dried tubetti pasta)
  • 2 Cups meat broth; more or less
  • 1/2 pound Beef Sausage (see Recipe) meat mixture; rolled into tiny meatballs
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Place the beans in a saucepan with cold water to cover generously and bring to a boil. Boil for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain well, add fresh water to cover, and again bring to a boil.
  2. Meanwhile, warm 4 tablespoons of the olive oil in a saute pan over medium heat. Add the onions, celery, and carrots and saute until softened, about 10 minutes. Add to the beans and return to a boil. Cover, reduce the heat to low, and simmer until the beaus are tender, about 1 1/2 hours.
  3. Remove the bean mixture from the heat. Scoop out and reserve about 2 cups of the beans. Puree the remaining beans in batches in a blender or food processor, and place the puree, the reserved beans, and any cooking liquid in a large saucepan. Bring to a boil; if the mixture is too thick, thin with hot water.
  4. While the soup is reheating, cook the pasta in boiling water until al dente, then drain. Add to the bean soup. At the same time, bring the meat broth to a gentle boil, add the meatballs, and poach until cooked through, about 5 minutes, depending on their size. Add the meatballs and the broth to the bean soup and simmer for 10 minutes to blend the flavors. Stir often with a wooden spoon so the beans don't scorch and stick to the bottom of the pan. If the soup begins to thicken too much, you may need to add a little hot water.
  5. Just before serving, season the soup with salt and pepper. Ladle into warmed bowls and drizzle with the remaining 3 tablespoons olive oil. Grind a little pepper over the top and serve.
Calories: 166 Fat: 16g Fiber: 2g Protein: 1g Cholesterol: 0mg
Exchanges: 1 Vegetable; 3 Fat.

NOTES: Recipe from "Cucina Ebraica" by Joyce Goldstein
Recipe by Recipes at