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 track the history of recipes back into distant history, certainly as far back as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also describes how the ancient cooks were skilled in the use of a wide range of herbs and spices, including some that we all recognise like thyme, fennel and dill. Moving on, there were a couple of interesting cookery books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is popular today, but rather accounts of the types of food prepared by the cooks of the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as rosemary and coriander. These new foods and spices caused a surge in manuscripts on food, many of which are now in private libraries. By the advent of the 1900s, cookery publications are increasing in popularity as a result of better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Bean Soup Veneto Style Pasta E Fagioli Alla V recipe.
