See Ingredients

Beans and Pasta Soup

  1. Put the beans in a pot of cold water, turn on the fire and once they are ready, drain them.
  2. Cleanse the vegetables, chop and brown them in a pot with a bit of extra virgin olive oil and lard, then cover up with some water, let it cook for some minutes until all the vegetables are ready.
  3. Remove one or two spoons of beans (to decorate the dish) and then mix up everything.
  4. Re-boil the soup and put pasta into it. When the pasta is ready, add the remaining beans and drizzle with extra virgin olive oil.
  5. You can also add black pepper, a bit of extra virgin olive oil or some grated Grana Padano cheese.


Source: Archivio Consorzio Vicenzaè


  • 180 g of broken fettuccine
  • 500 g of Posina beans
  • 1 stick of Rubbio celery
  • 1 onion
  • 1 carrot
  • 1 zucchini (courgette)
  • 3 Rotzo potatoes
  • 1 clove of garlic
  • Laurel, sage and rosemary
  • 30 g of lard
  • 1 raw ham bone blanched
  • Extra Virgin Olive Oil
  • Salt and pepper

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