July 18, 2024
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Bean soup


Preparation time
30 minutes

Cooking time
50 minute

4 people

La minestra di fagioli è una ricetta povera che si trova un po’ in tutta Italia, ma ogni regione ne ha una sua variante. È una preparazione che richiede di far bollire i legumi, ma c’è sempre la possibilità di prendere una scorciatoia acquistando fagioli precotti.


  • 500 grs cannellini beans
  • 2 cloves of garlic
  • 1 rosemary twig
  • pepper
  • egg tagliolini
  • 3 peeled tomatoes
  • 2 sage leaves
  • salt
  • extra virgin olive oil


  1. Boil beans in deep salted water, if they are dried soak for 12 hours before cooking.
  2. Brown in oil peeled and squeezed garlic, sage and rosemary in a saucepan.
  3. When garlic is well browned, remove from the saucepan with sage and rosemary. Put peeled tomatoes in this flavored oil, cut with a fork and let cook.
  4. In the meantime mash half of boiled beans and add to whole beans and tomatoes and let flavor for a few minutes.
  5. Now add 2-3 dippers bean cooking broth, and add tagliolini. Let cook for a few minutes.
  6. Bean soup should be creamy but not too liquid. Serve with a sprinkle of freshly ground pepper.

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