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Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta Recipe

Serves: 8
Keywords: Italian, recipe, recipes, Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta Recipe

Ingredients

2
c
Dried pinto beans
4
c
Beef stock OR
3
c
Canned beef broth
6
c
Water
6
tb
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
ts
Dried rosemary
2
tb
Parsley, chopped
2
Garlic cloves, chopped
1
tb
All-purpose flour
2
tb
Tomatoe paste
Salt & pepper, to taste
¼
lb.
Small elbow macaroni OR
¼
lb.
Arborio rice
1/3
c
Parmesan cheese, fresh grated
Additional Parmesan cheese

Directions

  1. Place beans in a large bowl.
  2. Add enough cold water to cover and let stand overnight.
  3. Drain and rinse beans thoroughly.
  4. Prepare meat broth.
  5. Place beans in a large saucepan.
  6. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion.
  7. Cover and bring to a boil.
  8. Reduce heat.
  9. Simmer 50 to 60 minutes, stirring occasionally.
  10. Heat 3 tablespoons oil in a small saucepan.
  11. Add rosemary.
  12. Cook over medium heat until lightly browned.
  13. Discard rosemary.
  14. Add parsley and garlic; saute.
  15. When garlic changes color, stir in flour.
  16. Cook and stir about 1 minute.
  17. Remove 1 cup cooking liquid from bean mixture.
  18. Stir in tomato paste.
  19. Stir into flour mixture.
  20. Season with salt and pepper.
  21. Cook 5 to 10 minutes, stirring frequently.
  22. Add to bean mixture.
  23. With a slotted spoon, place a third of bean mixture in a blender or food processor.
  24. Process until smooth.
  25. Return to saucepan.
  26. Bring soup to a boil.
  27. Add pasta or rice and cook over high heat 8 to 10 minutes.
  28. Stir several times during cooking.
  29. Taste and adjust for seasoning.
  30. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup.
  31. Serve hot with additional Parmesan cheese.