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Pasta E Fagioli Alla Veneziana

Pasta E Fagioli Alla Veneziana is a pasta vegetables soups italian recipe made with Dry White Beans, Lg Onion Chopped, Md Potato Small Cubes Partially Cooked, Cl Garlic Finely Chopped, and Carrots Finely Chopped. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1/3 cup
• 1
• 1
• 2
• 2
• 1
• 1/4 cup
• 4
• 1
• 3/4 cup
• 21 cup

Method (preview)

1. 1

   Measures: 3/4c Ditalini � 1/2oz(200g)

2. 2

   Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat.

3. 3

   Taste the beans for softness.

4. 4

   Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent.

5. 5

   Add the celery and carrots, and cook until the carrots are soft.

6. 6

   Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.

7. 7

   Cook over low heat for 5 minutes.

8. 8

   Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.

9. 9

   Let stand for 10 minutes before serving.

10. 10

    Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.