Bean Soup Veneto-style-pasta E Fagioli Alla Vitalian, soups 2 cup dried pinto beans 4 cup beef stock or 3 cup canned beef broth 6 cup water 6 tablespoon 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 teaspoon dried rosemary 2 tablespoon parsley, chopped 2 garlic cloves, chopped 1 tablespoon all-purpose flour 2 tablespoon tomatoe paste 1 salt & pepper, to taste 1/4 lb small elbow macaroni or 1/4 lb arborio rice 1/3 cup parmesan cheese,fresh grated 1 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. |
