Ingredients
2 cups dried white beans
1 beef bone
3 quarts water
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon rosemary
1 tablespoon flour
2 teaspoons tomato paste
1 cup beef broth
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced parsley
1 cup macaroni, broken into small pieces
Directions
Wash the beans, cover with water, bring to a boil and let soak 1 hour. Drain.
Add the bone and the 3 quarts water. Bring to a boil, cover loosely and cook over low heat 2 hours.
Heat the oil in a saucepan; saute the garlic 1 minute.
Blend in the rosemary, flour and tomato paste, then stir in the broth, salt and pepper.
Cook, stirring steadily, until mixture boils.
Add to the beans. Cook 1 hour longer. If too thick, add a little boiling water.
Mix in the parsley and macaroni.
Cook 10 minutes longer, or until macaroni is tender. This is an extremely thick soup.
Serves: 6-8.
Notes
The recipe in this entry was taken from the "Soup" section of "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Giuseppe Maria Mitelli: Vegetable merchant, 17th century. |
