bean soup veneto-style-pasta e fagioli alla veneta

8 servings
2 cups Dried pinto beans
4 cups Beef stock OR
3 cups Canned beef broth
6 cups Water
6 tablespoons Olive oil
Slices prosciutto rind OR
Slices salt pork
Carrot, chopped
Celery stalk, chopped
Medium onion, chopped
Sprig fresh rosemary OR
1 teaspoon Dried rosemary
2 tablespoons Parsley, chopped
Garlic cloves, chopped
1 tablespoon All-purpose flour
2 tablespoons Tomatoe paste
  Salt & pepper, to taste
¼ pounds Small elbow macaroni OR
¼ pounds Arborio rice
⅓ cup Parmesan cheese,fresh grated
  Additional Parmesan cheese

Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; saute. When garlic changes color, stir in flour. Cook and stir about 1 minute.

Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste.

Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture. With a slotted spoon, place a third of bean mixture in a blender or food processor.

Process until smooth. Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and ⅓ cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.

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