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+--- Thread: Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta (/showthread.php?tid=305058)
Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta - tubeN2 - 01-29-2007
2 cup Dried pinto beans
4 cup Beef stock OR
3 cup Canned beef broth
6 cup Water
6 tbl Olive oil
2 slc prosciutto rind OR
2 slc salt pork
1 x Carrot, chopped
1 x Celery stalk, chopped
1 med onion, chopped
1 sprg fresh rosemary OR
1 tsp Dried rosemary
2 tbl Parsley, chopped
2 x Garlic cloves, chopped
1 tbl All-purpose flour
2 tbl Tomatoe paste
Salt & pepper, to taste
1/4 lb Small elbow macaroni OR
1/4 lb Arborio rice
1/3 cup Parmesan cheese,fresh grated
Additional Parmesan cheese
Method :
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 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.