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MY MOTHER’S BEAN SOUP

Zuppa di Fagioli alla Maniera di mia Madre

There are certain childhood dishes that cannot be forgotten. For me, this hearty soup is one of them.

MAKES 8 TO 10 SERVINGS

2 cups dried pinto beans

4 cups Meat Broth, page 22, or 3 cups canned beef broth

6 to 8 cups water

1 large potato, peeled, halved

1 carrot, halved

1 celery stalk, halved

2 to 3 slices prosciutto rind, page 4, or salt pork

1 cup canned crushed Italian-style or whole tomatoes

¼ cup olive oil

3 tablespoons chopped parsley

2 garlic cloves, chopped

1 small onion, chopped

¼ pound pancetta, page 4, chopped

Salt and freshly ground pepper to taste

8 to 10 thick slices Italian bread

1 cup freshly grated Parmesan cheese

Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly.

Prepare Meat Broth. Place beans in a large saucepan. Add water, broth, potato, carrot, celery and prosciutto rind or salt pork. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally.

Press tomatoes through a food mill or sieve to remove seeds. Heat oil in a medium saucepan. Add parsley, garlic and onion. Sauté over medium heat 2 to 3 minutes. Add pancetta. Sauté until pancetta is lightly browned. Stir in tomato pulp and season with salt and pepper. Reduce heat. Cook uncovered 15 to 20 minutes.

With a slotted spoon, place potato, carrot, celery and half the beans in a blender or food processor. Process until smooth. Return to saucepan.Add tomato mixture. Simmer uncovered 10 minutes.Taste and adjust for seasoning.

Toast bread until golden on both sides. Place 1 slice toasted bread in each soup bowl. Sprinkle generously with Parmesan cheese. Ladle soup into bowls.

BEAN SOUP VENETO STYLE

Pasta e Fagioli alla Veneta

The Veneto region is famous for its marvelous bean soups.

MAKES 8 TO 10 SERVINGS

2 cups dried pinto beans

4 cups Meat Broth, page 22 or 3 cups canned beef broth

6 to 8 cups water

6 tablespoons olive oil

2 slices prosciutto rind, page 4, or salt pork

1 carrot, chopped

1 celery stalk, chopped

1 medium onion, chopped

1 sprig fresh rosemary or 1 teaspoon dried rosemary

2 tablespoons chopped parsley

2 garlic cloves, chopped

1 tablespoon all-purpose flour

2 tablespoons tomato paste

Salt and freshly ground pepper to taste

¼ pound small elbow macaroni, ditalini or arborio rice, page 5

⅓ cup freshly grated Parmesan cheese plus additional for serving

Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly.

Prepare Meat Broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally.

Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; sauté. When garlic changes color, stir in flour. Cook and stir about 1 minute. Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste. Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture.

With a slotted spoon, place a third of bean mixture in a blender or food processor. Process until smooth. Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and ⅓ cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.

CREAM OF POTATO AND LEEK SOUP

Crema di Patate e Porri

Leeks are closely related to onions but have a flavor all their own.

MAKES 6 SERVINGS

6 to 8 cups Meat Broth, page 22

2 pounds potatoes

1 pound leeks

2 egg yolks

½ cup whipping cream

1 tablespoon chopped parsley

Salt and freshly ground pepper to taste

½ cup freshly grated Parmesan cheese

Toasted bread

Prepare Meat Broth.

Peel and chop potatoes.