Venetian-Style Bean and Pasta Soup

Venetian-Style Bean and Pasta Soup
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon dried rosemary
  • 1 pound dried borlotti (cranberry) beans
  • 2 celery ribs
  • 2 medium carrots
  • 5 large garlic cloves
  • ¼ cup fresh flat-leaf parsley
  • 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind
  • + 6 more ingredients
    • ¾ pound dried ditalini or other small tubular pasta
    • 10 cups water
    • 10 tablespoons extra-virgin olive oil
    • ¼ teaspoon black pepper
    • 2 medium onions
    • 1 ¾ teaspoons salt

Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.) Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then ...

View full recipe at Epicurious

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