Bean Soup Veneto-style-pasta E Fagioli Alla V Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Dried pinto beans,
4 cup: Beef stock OR,
3 cup: Canned beef broth,
6 cup: Water,
6 tbsp: 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 tsp: Dried rosemary,
2 tbsp: Parsley, chopped
2: Garlic cloves, chopped
1 tbsp: All-purpose flour,
2 tbsp: Tomatoe paste,
Salt & pepper, to taste
1/4 lbs: Small elbow macaroni OR,
1/4 lbs: Arborio rice,
1/3 cup: Parmesan cheese, fresh grated
Additional Parmesan cheese,
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; 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.
Source from luhu.jp
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.
Source from luhu.jp