Venetian-Style Bean and Pasta Soup - Lunch Recipes
You can never have too many main course recipes, so give Venetian-Style Bean and Pasta Soup a try. One serving contains 518 calories, 21g of protein, and 15g of fat. This recipe…
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Cooking tools:
- Blender
- Stove
- Pot
- Mixing bowl
- Colander
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 0 teaspoons black pepper
- 2 mediums carrots, chopped
- 2 ribs celery ribs, chopped
- 340 grams dried ditalini or other small tubular pasta
- 631 milliliters pound dried borlotti (cranberry) beans , picked over and rinsed
- 1 teaspoon dried rosemary, crumbled
- 59 milliliters chopped fresh flat-leaf parsley
- 5 larges garlic cloves, finely chopped
- 118 milliliters extra-virgin olive oil plus additional for drizzling
- 2 mediums onions, chopped
- 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
- 2 teaspoons salt
- 2 liters water
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