In my 28 years of living in Florence (Italy) I dont think a week went by that I didnt have the bean soup or a variation of it !
YOU'LL NEED:
(serves six)
- 1 cup minced red onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 tomato puree
- a dash of black pepper
- 4 garlic cloves, peeled and smashed
- 3 cups dried cannelloni beans, soaked for about 30 minutes
- 9 cups water
- 2 bay leaves
- 3/4 cup olive oil (extra virgin)
- 2 springs fresh rosemary
- 8 oz dried short pasta cooked until al dente, drained and rinsed.
- 1 loaf of good Italian bread
PREPARATION:
In a dutch oven or a heavy bottom pan place on the burner on medium heat with about 3 tablespoons of the olive oil, when the oil is hot (do not let it smoke), add your o nions, carrots, celery seasoned with salt and pepper and let sofferigere about 2-3 minutes. Then add your smashed garlic (cut it in small sections first) and the tomato puree. Let cook for another 5 minutes.
Now add your beans that have been rinsed and been soaking and cook for about 3 minutes. Add in the water (warmed), bay leaves. Now bring to a low boil, then reduce your heat to medium-low and let cook until the beans are tender (approx. 1 hour).
In a small saucepan add the rest of the olive oil, the rosemary and two more garlic cloves (smashed) and let simmer until the garlic becomes a light golden color (5-7 minutes). Remove from the heat and strain (discard the garlic clove, rosemary). In your food processor, puree about half of the bean soup, put back into pan and stir in the pasta and let simmer for about 12 minutes.
Remove from heat and place in bowls and drizzle some olive oil in each bowl and serve with fresh bread either on the side or in the soup.
ENJOY !
