PASTA E FAGIOLI ALLA VENETA (VENETO-STYLE SOUP OF PASTA AND BORLOTTI B
From the book Fagioli: The Bean Cuisine of Italy by Judith Barrett, here is a traditional recipe from the Veneto region, northwest of Venice. There are many versions of this soup featuring different...
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Ingredients
- 2 cups cooked Rancho Gordo borlotti, pinto, or cranberry beans, drained
- 4 ounces prosciutto, chopped
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium carrot, chopped
- 1 medium red onion, chopped
- 1 celery stalk, chopped
- Salt
- freshly ground black pepper
- 4 ounces dried tagliatelle or fettucine, broken into thirds
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