Bean Soup
Ingredients
At a glance
Region
Cuisine
Difficulty
1 lb. dried cannellini beans, or other white
beans
1 medium onion, finely diced
3 medium carrots, finely diced
4 stalks celery, finely diced
1 clove garlic, finely diced
1 tsp. red pepper flakes
2 Tbs. olive oil
salt and white pepper to taste
Methods/steps
Soak
the beans overnight in cold water. Drain and rinse.
Select a tall stock pot. Place beans, onion, carrot,
celery, garlic, red pepper flakes, and olive oil
into stock pot and cover with water, at least
2 inches over the ingredients. Place pan over
medium heat and bring to a boil. Reduce to a bare
simmer and continue cooking until beans are tender,
about 2 hours. Season to taste with salt and white
pepper. Serve in wide bowls.
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Additional Tips
Optional garnishes include a drizzle of olive oil, a large toasted crouton, or freshly grated Parmigiano-Reggiano cheese.
In summer, the soup may be served cold.