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ZUPPA di FAGIOLI
Description:
This hearty white bean soup was inspired by a visit to Harry's Bar in Venice. As you hunker into your table to warm up from the cold night air, this soup is just the thing. Try it with a piece of hot, crusty bread and good olive oil for dunking.
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Ingredients: Print Ingredients
• 1 cup dry Barlotti beans • 1 cup pound dry canellini beans • 1/4 cup celery, finely chopped • 1 small yellow onion, finely chopped • 1 shallot, diced • 4 garlic cloves, diced • 2 buds fresh oregano • 1/2 cup olive oil • 5 cups (or more) chicken stock • Freshly grated nutmeg
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Prepare:
Soak the beans together overnight in 2 quarts of water with 1 teaspoon of baking soda. In the morning, drain the beans.
In heavy large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the celery, onion, shallot, and garlic and sauté until vegetables are tender and translucent, about 5 to 7 minutes. Add the beans, chicken stock, and rosemary. Season with salt and pepper. Increase the heat and bring soup to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until beans are very tender, about 1 hour.
Remove from heat and cool for about 5 minutes, then remove one generous ladleful (about 3/4 cup) into a bowl. Set the bowl aside. Pour the rest of the soup into a blender, working in batches, and puree until smooth. Pour the soup back into the warm pot and stir in 2 additional tablespoons of olive oil. Add a hint of nutmeg - just a shaving, not so much that the flavor will be overt.
Ladle soup into warmed bowls, and scoop a tablespoon of the whole beans in the middle center of each serving. Drizzle a few drops of olive oil over the top and serve immediately.
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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