PRIMI PIATTI : MINESTRE
　　　　


Pasta e Fagioli alla Veneta

300g dried kidney beans
150g tagliolini
60g bacon
40g olive oil
1 onion
1 celery stalk
Salt
Pepper
1 carrot

Soak the beans for at least 12 hours.
Put the sliced onion, celery, carrot and bacon in a pot,
add the beans and the water (approx, 2 litres).
Cook over a low flame for 2 or 21/2 hours until the beans are soft.
Then puree some of the beans, add salt, pepper and the pasta.
Cook until the pasta is al dente.



Ribollitta

200g dried cannellini beans
2 sprigs of thyme
600g black cabbage
1 onion
1 leak
1 carrot
1 celery stalk
1 teaspoonful meat extract
1 sprig of rosemary
1 garlic clove
1 bayleaf
3 spoonfuls tomato sauce
5 spoonfuls olive oil
Salt, pepper


Soak the beans for 12 hours.
Then cook them very gently foy approx, one hour.
Wash and cook the black cabbage for 5 minutes
in slightly salted boilding water.
Drain and cut into small pieces.
In a wide saucepan gently brown the onion, the leek,
the celery, the garlic, the carrot, the bayleaf,
the thyme and the rosemary in the oil.
Then add the cabbage .
Mix well so that the ingredients have a good flavour,
season with salt and pepper and leave to fry gently for a further 10 minutes.
Add the tomato sauce, the meat extract, the cooked beans with
as much of the cooking water as desired to obtain the quantity of spup desired.
Leave to cook for another hour.
Make layers of bread and pour the soup on top.



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