It’s a typical and mythical plate. It’s a great soup hot or cold, just scented with rosemary. Often it enriched with ham or pork ribs, but now, due to health issues, you prefer cooking it in the simplest way.
Preparation: 1 hour + soaking
Cooking time: 45 minute
Preparation for: 4 people
300 grams of dried Beans of Lamon della Vallata Bellunese PGI
1 small onion
1 stalk celery
1 sprig of rosemary
extra virgin olive oil
salt and pepper
200 grams of pasta
Allow to soak for about 12 hours the dried Beans of Lamon della Vallata Bellunese PGI to make them come around.
Place in a pressure cooker dried Beans of Lamon della Vallata Bellunese PGI rinsed, potato, onion, carrot and celery. Cover, flush with water and put to cook, calculating 30 minutes of cooking from the beginning of hiss.
Remove about a third of the beans and set aside.
To sift through the rest of the beans with vegetables, put the past in a pot, add salt and pepper and simmer for 15-20 minutes until the broth thickens and blends; add the beans and the rosemary and put to cook the dough, after adding, if necessary, a little hot water.
Turn off the heat, drizzle with a little extra virgin olive oil, season with salt and pepper and let rest for 5-10 minutes the soup.
Enjoy your meal and have fun with this Veneto dish!
This recipe was created and shared on ITALIAN FOOD SECRETS by: Elena Meneghetti
Author of the blog: Così cucino io
Here you will find the original recipe: http://goo.gl/dcsk3L
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