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Bean Soup Veneto Style Pasta E Fagioli Alla Veneta Recipe

by Global Cookbook

Ingredients

2 c. Dry pinto beans 4 c. Beef stock Or possibly 3 c. Canned beef broth 6 c. Water 6 Tbsp. Extra virgin olive oil 2 slc prosciutto rind Or possibly 2 slc salt pork 1 x Carrot, minced 1 x Celery stalk, minced 1 med onion, minced

1 sprg fresh rosemary Or possibly 1 tsp Dry rosemary 2 Tbsp. Parsley, minced 2 x Garlic cloves, minced 1 Tbsp. All-purpose flour 2 Tbsp. Tomatoe paste Salt & pepper, to taste 1/4 lb Small elbow macaroni Or possibly 1/4 lb Arborio rice 1/3 c. Parmesan cheese,fresh grated Additional Parmesan cheese

Directions

1. Place beans in a large bowl. Add in sufficient cool water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add in water, broth, 2 Tbsp. oil, prosciutto rind or possibly salt pork, carrot, celery and onion. Cover and bring to a boil.
2. Reduce heat. Simmer 50 to 60 min, stirring occasionally. Heat 3 Tbsp. oil in a small saucepan. Add in rosemary. Cook over medium heat till lightly browned. Throw away rosemary. Add in parsley and garlic; saute/fry.
3. When garlic changes color, stir in flour. Cook and stir about 1 minute.
4. Remove 1 c. cooking liquid from bean mix. Stir in tomato paste. Stir into flour mix. Season with salt and pepper. Cook 5 - 10 min, stirring frequently. Add in to bean mix. With a slotted spoon, place a third of bean mix in a blender or possibly food processor. Process till smooth.
5. Return to saucepan. Bring soup to a boil. Add in pasta or possibly rice and cook over high heat 8 to 10 min. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 Tbsp. oil and 1/3 c. Parmesan cheese into soup. Serve warm with additional Parmesan cheese.

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