Venetian Bean Soup in Italy: Cooking & Baking Posted April 15, 2003 There are recipes for Venetian pasta e fasioi (venetian dialect) in Venetian Taste, and in La Tavola Italiana. The bean that would be used in Venice is called Lamon, a kind of cranberry bean. I think I've seen these, sold dried, at the Italian store in the Chelsea Market in NY.There is also a good description of Venetian pasta e fasioi in Waverly Root's The Food of Italy. He writes that this widely known Venetian bean soup is actually more complicated than it sounds, made with fresh or dried white beans, but preferably the dried beans of Lamon, in the Veneto province of Belluno, which is famous for them. The beans are soaked overnight, and then added to the pot with sauteed chopped onions, and cooked in beef consomme, and slowly cooked for about 4 hours. Some of the beans are forced through a sieve toward the end; the pasta is added for the last few minutes. A marrow bone, rosemary, parlsey or garlic might also be added to enhance flavor.