Venetian-Style Bean and Pasta Soup

238090

(9) Course Main Dishes Total Time 4 3/4h

Ingredients in this Recipe

1 3/4 teaspoons salt
1 pound dried borlotti (cranberry) beans (2 2/3 cups), picked over and rinsed
1 roughly 3 by 2 inch piece Parmigiano Reggiano rind (optional)
1 teaspoon dried rosemary, crumbled
1/2 cup plus 2 tablespoons extra virgin olive oil plus additional for drizzling
1/4 cup chopped fresh flat leaf parsley
1/4 teaspoon black pepper
10 cups water
2 celery ribs, chopped
2 medium carrots, chopped
2 medium onions, chopped
3/4 pound dried ditalini or other small tubular pasta
5 large garlic cloves, finely chopped

Recipe Preparation

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