Pasta And Bean Soup Neapolitan Style Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Red kidney beans2 Cup (16 tbs), soaked
 Water2 Quart
 1 thick slice prosciutto (2 to 3 ounces), cut into 3 or 4 pieces
 Extra virgin olive oil3 Cup (16 tbs)
 Yellow onion1 Cup (16 tbs), finley minced
 Parsley2 Tablespoon, chopped
 Garlic3 Clove (5gm), minced
 1 pound ripe plum tomatoes, halved, seeded, and finely minced
 Red hot chili pepper10 Gram, chopped
 Salt To Taste
 6 ounces spaghetti, broken into small pieces
 Extra-virgin olive oil to taste

Directions

Drain and rinse the beans under cold running water.
Put them in a large pot and add the water and the prosciutto.
Cover the pot partially and bring the water to a gentle simmer.
Simmer the beans over low heat, stirring occasionally, until they are tender, 45 minutes to 1 hour.
Turn the heat off and set aside until ready to use.
With a slotted spoon, scoop up the pieces of prosciutto from the beans and cut them into small pieces.
Heat the oil in a medium saucepan over medium heat.
Add the onion, parsley, and garlic.
Cook, stirring, until the onion is pale vellow and soft, about 5 minutes.
Add the tomatoes, prosciutto pieces and the hot pepper, then season with salt.
Simmer, uncovered, until the tomatoes are soft, 10 to 12 minutes.
If the tomatoes are not very ripe, and the mixture looks dry, add a few tablespoons of the bean cooking water.
Puree half of the beans in a food processor or food mill and return them to the pot with the rest of the beans.
Add the tomato mixture to the beans and put the pot back on medium heat.
Simmer the soup 4 to 5 minutes longer.
Add the spaghetti and cook, stirring occasionallv, until it is tender but still firm to the bite, al dente.
Turn the heat off under the pot and let the soup rest for a few minutes.
Quantcast