Bean Soup Veneto-Style Recipe
Ingredients
2 cups dried pinto beans
4 cups Meat Broth, or 3 cups canned beef broth
6 to 8 cups water
6 tablespoons olive oil
2 slices prosciutto rind, or salt pork
1 carrot, chopped
1 celery stalk, chopped
1 medium onion, chopped
1 sprig fresh rosemary or
1 teaspoon dried rosemary
2 tablespoons chopped parsley
2 garlic cloves, chopped
1 tablespoon all-purpose flour
2 tablespoons tomato paste
Salt and freshly ground pepper to taste
1/4 lb. small elbow macaroni, ditalini or arborio rice
6 1/3 cup freshly grated Parmesan cheese
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.
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.
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