Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta

Ingredients

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; sauté.

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 1/3 cup Parmesan cheese into soup.

Serve hot with additional Parmesan cheese.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.