The original Pasta e Fagioli bean.

Rarely found outside of the Veneto, these delightfully creamy beans are outstanding in Pasta e Fagioli -- the bean originally used to make the area's famous pasta and bean soup.

Special instructions: Beans should be soaked overnight or boiled for at least two hours before adding to a recipe. Do not add salt to any of these beans until they are finished cooking; salt hardens the skin. Keep in mind that beans usually double in volume after they've been soaked.