Title: Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta
Categories: Italian Soup
Yield: 8 Servings
| 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 |
| 1/4 | lb | Small elbow macaroni OR |
| 1/4 | lb | Arborio rice |
| 1/3 | c | Parmesan cheese,fresh grated |
| | | Additional Parmesan cheese |
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.