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Venetian-style Bean Soup with Pasta

di Academia Barilla

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Venetian-style Bean Soup with Pasta
2 hours


First course

Ingredients for 4 people

1 1/2 pounds cranberry beans
1/2 pounds pork rind
1/2 cup onions
pinch of powdered cinnamon
2 tablespoons extra virgin olive oil
water to taste
salt and pepper to taste
1 1/2 cups plus one tablespoon all-purpose flour
2 eggs

Preparation preparation 1 hours cooking
1. Soak the cranberry beans in cold water for 12 hours, with a pinch of baking soda to soften them

2. Gather the flour into mound, make a well in the center, add the eggs to the well and work into a smooth dough

3. Allow the dough to rest for 20 minutes covered with a kitchen towel or plastic wrap

4. Roll the pasta into thin sheets 1/16” inch thick or run it through a pasta machine

5. Flour the dough lightly, fold it over on itself several times and use a sharp knife to cut fettuccine about 1/2 inch wide

6. Lay the fettucine uncovered on a lightly floured tray to dry for 10 minutes

7. Then, using your hands or a knife, break the fettucine into pieces about 2 inches long

8. In a large pan full of boiling water, cook the pork rind for 10 minutes, remove the pork rind from the water and drain

9. Scrape the rind to remove any remaining skin, then wash it in cold water and cut it into small pieces

10. Finely chop the onion

11. Heat the oil in a a pan over medium heat, add the onion, pork rind and beans, season with the cinnamon and ground pepper and mix well

12. Add enough cold water to cover the contents completely, cover the pan and cook over low heat for about 45 minutes

13. When the beans are done, drain and puree half the beans and return them to the pan

14. When the soup come to a boil, add the pasta and let cook for another 5 minutes

15. Remove the pan from the heat, allow to rest for a few minutes and serve