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Bean Soup Veneto-Style-Pasta E Fagioli Alla V

Bean Soup Veneto-Style-Pasta E Fagioli Alla V is a soups recipe made with Dried Pinto Beans, Beef Stock, Canned Beef Broth, Water, and Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 4 cup
• 3 cup
• 6 cup
• 6 tbsp
• 2 slice
• 1 tbsp
• 2 tbsp
• 1/3 cup

Method (preview)

1. 1

   Place beans in a large bowl.

2. 2

   Add enough cold water to cover and let stand overnight.

3. 3

   Drain and rinse beans thoroughly.

4. 4

   Prepare meat broth.

5. 5

   Place beans in a large saucepan.

6. 6

   Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion.

7. 7

   Cover and bring to a boil.

8. 8

   Reduce heat.

9. 9

   Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary.

10. 10

    Cook over medium heat until lightly browned.

11. 11

    Discard rosemary.

12. 12

    Add parsley and garlic; saute.

13. 13

    When garlic changes color, stir in flour.

14. 14

    Cook and stir about 1 minute.

15. 15

    Remove 1 cup cooking liquid from bean mixture.

16. 16

    Stir in tomato paste.

17. 17

    Stir into flour mixture.

18. 18

    Season with salt and pepper.

19. 19

    Cook 5 to 10 minutes, stirring frequently.

20. 20

    Add to bean mixture.

21. 21

    With a slotted spoon, place a third of bean mixture in a blender or food processor.

22. 22

    Process until smooth.

23. 23

    Return to saucepan.

24. 24

    Bring soup to a boil.

25. 25

    Add pasta or rice and cook over high heat 8 to 10 minutes.

26. 26

    Stir several times during cooking.

27. 27

    Taste and adjust for seasoning.

28. 28

    Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.