Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta
| Yield: | 8 Servings |
| Categories: | Italian, Soups |
| 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 |
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