Bean soup veneto-style-pasta e fagioli alla veneta
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Bean soup veneto-style-pasta e fagioli alla veneta
  Italian    Soups    Beans  
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33917. Report a problem with this recipe.
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      Title: Bean soup veneto-style-pasta e fagioli alla veneta
 Categories: Italian, Soups
      Yield: 8 Servings
 
      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 ts 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.
  
  File




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Recipe ID 33917 (Apr 03, 2005)

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