Shelly's Recipe

VENETIAN STYLE BEAN SOUP

Category: Soups

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

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.