Lamonese Bean Soup
Minestra di Fagioli alla Lamonese
Thick and rustic Venetian soup with Lamon beans, pork rind, lardo, potatoes and tagliatelle without eggs.
Lamonese Bean Soup is a rustic and substantial preparation, suitable for a lunch or dinner where you want a one-dish meal with an intense character. The consistency comes from the combination of whole beans and pureed ones, which make the broth naturally fuller and more enveloping. pork rinds add softness and depth, while the lardo supports the flavor with a savory and rounded note. Potatoes, onion, celery and bay leaf They complete the aromatic profile without overpowering the legume. The long cooking time over very low heat allows the ingredients to blend gradually; tagliatelle Large, generous portions, added at the end, transform the soup into a complete meal. Freshly ground black pepper defines the finish. This recipe is considered a traditional Venetian dish.
Instructions
ShareVoice reading
8 steps · natural Italian voice
Soak the beans
840 minPlace the dried beans in a large bowl and cover them with plenty of cold water. Let them rehydrate for at least 14 hours, changing the water at least once. After soaking, they should appear plump and have loose skins; drain them before cooking.
Prepare the pork rinds
Blanch them in boiling water, then drain and scrape them carefully to remove any residue. Cut them into even strips and wash them again. pork rinds They are ready when they are clean and free of visible impurities, so they can cook slowly in the bottom of the soup.
Cut the vegetables
Peel the potatoes and cut them into pieces. Also cut the onion and celery stalks in pieces that are not too small, so they can flavor the broth without dissolving completely. Keep the whole bay leaves, which will be easier to remove or locate at the end of cooking.
Combine the ingredients
Choose, if available, one earthenware pot and add the soaked beans, the pork rinds, the vegetables, the lardo crushed and the bay leaves whole. Cover everything with plenty of cold water, salt Pour in the sauce and season with a few peppercorns. The ingredients should be submerged.
Cook slowly
180 minBring the pot on the heat and cook over very low heat for at least 3 hours. Maintain a gentle boil, without boiling violently, to promote even cooking of the beans and soften the pork rindsThe base will be ready when the legumes are tender and the broth is fragrant.
Pass half the beans
Drain or remove the pork rinds from the pot and set aside. Wash the pork rinds, then pass half of the cooked beans through a food mill. Return the soup on the heat and mix the pureed part with the whole part: the broth should become thicker, while still retaining visible legumes.
Cook the tagliatelle
Bring the soup back to a boil and add the tagliatelle Homemade, eggless pasta. Cook directly in the broth, stirring gently to prevent sticking. Wait until the pasta reaches a soft but still firm consistency, while the soup thickens further.
Rest and serve
Once cooked, put the pork rinds Add to the soup and let it rest for a while, so the flavors can settle. Serve hot or warm, even reheated, finishing each portion with a generous grinding of black pepper. Don't add oil: the flavor and fat already come from the oil. lardo and from pork rinds.
Chef's Tips
The editors recommend cooking the beans very slowly and pureeing half of them: the pureed part will make the soup thick, while the whole beans will maintain their rustic consistency.
Ingredients
- Ingredients for 4 people
- (17.64 oz) 500 g dried borlotti beans, Lamon type
- (7.05 oz) 200 g of pork rind pork
- (3.53 oz) 100 g of lardo (cured pork fatback) (or pancetta)
- 2 medium-sized potatoes
- 1 onion
- 2 celery stalks 3 bay leaves
- (7.05 oz) 200 g of tagliatelle homemade broad beans (without eggs) salt and black pepper
Can't find it in the US?
- pork rindInternational markets
Fresh pork skin from Latin or Asian markets
Or: A piece of skin-on salt pork, or a pig's foot
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate