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adriana's italian and sicilian recipes
Bean Soup Venetian Style
Bean Soup Venetian Style
(Pasta e Fagioli alla Veneta)
 
 
Ingredients:

2 cups dried pinto beans
4 cups meat broth
6 to 8 cups water
6 tablespoons extra virgin 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 pound small elbow macaroni, ditalini or arborio rice
1/3 cup freshly grated Parmigiano cheese plus additional for serving 

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 olive 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 olive 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 olive oil and 1/3 cup Parmigiano cheese into soup.

Serve hot with additional Parmigiano cheese. Makes 8 to 10 servings.

That's it!
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