2 cup dried pinto beans
4 cup beef stock or
3 cup canned beef broth
6 cup water
6 tbsp 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 tsp dried rosemary
2 tbsp parsley, chopped
2 garlic cloves, chopped
1 tbsp all-purpose flour
2 tbsp tomatoe paste
1 salt & pepper, to taste
1/4 lb small elbow macaroni or
1/4 lb arborio rice
1/3 cup parmesan cheese,fresh grated
1 additional parmesan cheese
Directions
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.
Servings: 8 servings
Bean Soup Veneto-Style-Pasta E Fagioli Alla V Recipe brought to you by Recipe Ideas
Categories: Bean; Italian; Pasta; Soup
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. However, in the main part, these old recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example bay, fennel and dill. During the following few centuries, the powerful and wealthy houses strove to offer the most exotic meals, and because of this chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes common in their social group. By the advent of the 1900s, cook books are greatly in demand mostly due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Bean Soup Veneto Style Pasta E Fagioli Alla V recipe.
