Veneto-Style Bean and Pasta Soup
Soup
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 200 g dried borlotti or lamon beans
- ½ Onion
- 1 Clove garlic
- 1 Celery stalk
- 1 Carrot
- 50 g Lard or fresh “pancetta” bacon
- 1 Laurel leaf
- To taste Rosemary
- To taste Pepper
- 5 cl Olive oil
- 100 g Ditali, short cut pasta tubes or other short-cut pasta formats, cooked “al dente”
Instructions
- Boil the beans in 2 l water with the celery, garlic, carrot, and bay laurel leaf for approx. 3 hours.
- Sauté the finely minced onion and lard or pancetta bacon in the oil, together with the rosemary.
- Season with pepper.
- When the beans are cooked, remove half of them and stir them into the sautéed ingredients, removing the bay and rosemary leaves.
- Filter 500 cl of the bean stock and add to the remaining stock ingredients.
- Puree them all in a mixer.
- Add the pasta and bring to a boil.
- Drizzle both servings with 1 soup-tbsp olive oil. Dress with either 5.0 ml of Aceto Sopraffino, or 5.0 ml of Aceto Sopraffino Riserva
Notes
The various, typical regional European cuisine dishes tests we run on proved that both Aceto Sopraffino or Aceto Sopraffino Riserva go exceptionally well with the famous Veneto-style bean and pasta soup. The base combines legumes, as well as vegetables and meat. Considering that this dish has a generous starch content that goes very well with Aceto Sopraffino or Aceto Sopraffino Riserva, here too the dose of vinegar added raw will be slightly larger than normal as it gives this bean and pasta soup a harmonious, sweet-sour note. The Riserva blend especially enhances the spicy taste and gives it an exceptionally fine final aroma.