Veneto-Style Pasta E Fagioli Alla Veneta

Recipe Ingredients

2 cups	320g / 11oz	Dried pinto beans
4 cups	948ml	Beef stock or
3 cups	711ml	Canned beef broth
6 cups	1422ml	Water
6 tablespoons	90ml	Olive oil
2		Prosciutto rind or
2		Salt pork
1		Carrot - chopped
1		Celery stalk - chopped
1		Onion - chopped (medium)
1 section		Fresh rosemary or
1 teaspoon	5ml	Dried rosemary
2 tablespoons	30ml	Parsley - chopped
2		Garlic cloves - chopped
1 tablespoon	15ml	All-purpose flour
2 tablespoons	30ml	Tomatoe paste
		Salt & pepper - to taste
1/4 lb	113g / 4oz	Small elbow macaroni or
1/4 lb	113g / 4oz	Arborio rice
1/3 cup	48g / 1.7oz	Parmesan cheese - fresh grated
		Additional parmesan cheese

Recipe Instructions

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.

Source:
Michele Urvater

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