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 ⅓ cup Parmesan cheese into soup.
Serve hot with additional Parmesan cheese.
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