Servings
8 s
Ingredients
- 2 cups Dried pinto beans
- 4 cups
- 3 cups Canned beef broth
- 6 cups Water
- 6 tablespoons Olive oil
- 2 Slices prosciutto rind OR
- 2 Slices salt pork
- 1
- 1
- 1 Medium onion, chopped
- 1
- 1 teaspoon Dried rosemary
- 2 tablespoons Parsley, chopped
- 2
- 1 tablespoon All-purpose flour
- 2 tablespoons Tomatoe paste
- 1/4 pound
- 1/4 pound Arborio rice
- 1/3 cup Parmesan cheese,fresh grated
- 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.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdjaxxx.biz