Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pinto beans
dried |
|
| 4 | cups |
beef stock
prefer veal stock if possible |
|
| 6 | cups |
water
|
|
| 6 | tablespoons |
olive oil
|
|
| 2 | slices |
prosciutto
rind or salt pork |
*
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | sprig |
rosemary leaves
fresh or, 1 ts dried |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | x |
Meuni`ere suace
to taste |
* |
| ¼ | pound |
pasta, elbow macaroni
small, or 1/4 lb arborio rice |
|
| ⅓ | cup |
Parmesan cheese
fresh grated |
|
| 1 | x |
Parmesan cheese
additional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pinto beans
dried |
|
| 946 | ml |
beef stock
prefer veal stock if possible |
|
| 1.4 | l |
water
|
|
| 9E+1 | ml |
olive oil
|
|
| 2 | slices |
prosciutto
rind or salt pork |
*
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | sprig |
rosemary leaves
fresh or, 1 ts dried |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
tomato paste
|
|
| 1 | x |
Meuni`ere suace
to taste |
* |
| 113.4 | g |
pasta, elbow macaroni
small, or 1/4 lb arborio rice |
|
| 79 | ml |
Parmesan cheese
fresh grated |
|
| 1 | x |
Parmesan cheese
additional |
*
|
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 ⅓ cup Parmesan cheese into soup.
Serve hot with additional Parmesan cheese.
