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Bean and Pasta Soup Venetian Style
Used with permission from the new cookbook
One Pot Italian Cooking
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Bean and Pasta Soup Venetian Style Makes 6-8 servings
30ml Olive oil
30ml Butter
2 cloves garlic, minced
500ml, minced onion
250ml chopped pancetta
2 bay leaves
30ml tomato paste
2l light chicken stock (more if needed)
1kg fresh romano beans (or 750ml, drained canned romano beans)
salt and pepper
250g fresh fettuccine, cut into 5 cm pieces
extra-virgin olive oil, for garnish
grated grana padano cheese, for garnish
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Instructions
- Heat the oil and butter in a cast-iron or other heavy-bottomed pot over medium heat
- Add the garlic, onion, pancetta, and bay leaves, and saute until the vegetables are soft and translucent
- Stir in the tomato paste an cook a minute longer
- Add the beans and stock, and simmer until the beans are cooked (about 20-30 minutes for fresh beans) or heated through (if using canned beans)
- Scoop the beans out of the liquid and remove the bay leaves
- Puree the beans ina food mill or food processor
- Return the pureed beans to the stock and bring to a boil
- The soup should be creamy but not too thick: add a bit of stock to thin it if necessary
- Season to taste with salt and pepper
- Add the fettuccine and simmer, stirring frequently until the pasta is cooked
- Serve in bowls with a drizzle of olive oil and grated grana padano sprinkled on top
My father would eat romano beans only if they were shelled and skinned, which kept my mother busy for hours. You'll see that my father has greatly influenced this recipe- the beans don't need to be skinned. I recommend using fresh romano beans if they are available
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