Bean soup veneto-style-pasta e fagioli alla veneta
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried pinto beans |
| 4 | cups | Beef stock OR |
| 3 | cups | Canned beef broth |
| 6 | cups | Water |
| 6 | tablespoons | Olive oil |
| 2 | Slices prosciutto rind OR | |
| 2 | Slices salt pork | |
| 1 | Carrot, chopped | |
| 1 | Celery stalk, chopped | |
| 1 | Medium onion, chopped | |
| 1 | Sprig fresh rosemary OR | |
| 1 | teaspoon | Dried rosemary |
| 2 | tablespoons | Parsley, chopped |
| 2 | 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 | ||
Directions
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.