| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
Italian, Soups |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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