Mary & Martha's Kitchen Recipe

Category	Beans and Grains
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Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta Recipe 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.

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<h1>Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta</h1> <h2>Recipe</h2><p> <P>2 c Dried pinto beans <P>4 c Beef stock OR <P>3 c Canned beef broth <P>6 c Water <P>6 tb Olive oil <P>2 Slices prosciutto rind OR <P>2 Slices salt pork <P>1 Carrot, chopped <P>1 Celery stalk, chopped <P>1 Medium onion, chopped <P>1 Sprig fresh rosemary OR <P>1 ts Dried rosemary <P>2 tb Parsley, chopped <P>2 Garlic cloves, chopped <P>1 tb All-purpose flour <P>2 tb Tomatoe paste <P>Salt & pepper, to taste 1/4 lb Small elbow macaroni OR <P>1/4 lb Arborio rice <P>1/3 c Parmesan cheese,fresh grated <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Bean_Soup_Veneto-Style-Pasta_E_Fagioli_Alla_Veneta/12787/' title='Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta Recipe'>Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta Recipe</a></div>

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