Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 rib -- chopped
1 md Onion -- chopped
1 Sprig fresh rosemary -OR-
1 t Dried rosemary
2 tb Parsley -- chopped
2 cl Garlic -- chopped
1 tb All-purpose flour
2 tb Tomato 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.
