European Recipes:Italian recipes: Bean Soup Veneto-Style-Pasta E Fagioli Alla V

* Exported from MasterCook *

               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.