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              BEAN SOUP VENETO-STYLE-PASTA E FAGIOLI ALLA V

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Soups/stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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.
 


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