Bean soup
Difficulty
Medium
Preparation time
30 minutes
Cooking time
50 minute
Serves
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.
Ingredients
- 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
Preparation
- Boil beans in deep salted water, if they are dried soak for 12 hours before cooking.
- Brown in oil peeled and squeezed garlic, sage and rosemary in a saucepan.
- 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.
- In the meantime mash half of boiled beans and add to whole beans and tomatoes and let flavor for a few minutes.
- Now add 2-3 dippers bean cooking broth, and add tagliolini. Let cook for a few minutes.
- Bean soup should be creamy but not too liquid. Serve with a sprinkle of freshly ground pepper.
