The bean soup it’s a first typical of the Italian peasant tradition. Simple and rustic in taste, it is based on borlotti beans, smells and zest of bacon, which will give it a delicious flavor. Accompanied by dice toast, it is eaten as a complete and well-balanced single dish. In addition, the addition of bay leaf and other aromatic herbs will give it an excellent fragrance. Easy to prepare, just put the dried legumes to soak the day before and make a quick fry onion, carrot and celery.
If you’re short on time, you can use pinto beans already boiled, having the foresight to choose those stored in glass jars. To make the soup particularly creamy, we recommend blending some of the cooked legumes and then combining them in the pan with the rest. For those concerned that legumes in general may cause bloating in the stomach, the trick is to add a bay leaf or a piece of kombu seaweed to the cooking water. You will be able to enjoy your soup in peace.
You can use fresh bread, diced and sautéed with oil, garlic and thyme, or stale bread now old: just cut it into thin slices, arrange it at the bottom of the plates and then pour it over the hot soup. For an extra touch, top it all off with a generous sprinkle of grated cheese.
Find out how to make bean soup by following the step-by-step procedure and tips. Also try baked beans and bean soup.
How to make bean soup
Step 1
Step 1
Soak dried pinto beans in cold water overnight or for at least 12 hours 1.
Soak dried pinto beans in cold water overnight or for at least 12 hours 1.
2nd step
2nd step
Cut the celery, carrot and onion into pieces and put them in a pan with a drizzle of extra virgin olive oil and a clove of garlic 2.
Cut the celery, carrot and onion into pieces and put them in a pan with a drizzle of extra virgin olive oil and a clove of garlic 2.
Step 3
Step 3
Sauté the sauté for a few minutes, then add the bacon rind 3 and brown for another 2 minutes; if you prefer, you can remove the garlic at this point.
Sauté the sauté for a few minutes, then add the bacon rind 3 and brown for another 2 minutes; if you prefer, you can remove the garlic at this point.
Step 4
Step 4
Add the well-drained beans to the sauce, put them back on the heat and leave to flavor for a few minutes 4.
Add the well-drained beans to the sauce, put them back on the heat and leave to flavor for a few minutes 4.
Step 5
Step 5
Pour in the hot beef broth to cover the beans 5.
Pour in the hot beef broth to cover the beans 5.
Step 6
Step 6
Add a bay leaf 6salt and pepper, mix and cook for 2-3 hours.
Add a bay leaf 6salt and pepper, mix and cook for 2-3 hours.
Step 7
Step 7
Meanwhile, cut the bread into pieces seven.
Meanwhile, cut the bread into pieces seven.
Step 8
Step 8
Transfer them to a pan with a drizzle of oil, a clove of garlic and a few sprigs of thyme, put on the heat and sauté until golden. 8.
Transfer them to a pan with a drizzle of oil, a clove of garlic and a few sprigs of thyme, put on the heat and sauté until golden. 8.
Step 9
Step 9
Once the beans are cooked, remove the rind and bay leaf from the pan; collect three quarters of the beans in a cooking blender 9 and mix them to reduce them in cream. Then mix the cream with the remaining whole beans 9.
Once the beans are cooked, remove the rind and bay leaf from the pan; collect three quarters of the beans in a cooking blender 9 and mix them to reduce them in cream. Then mix the cream with the remaining whole beans 9.
Step 10
Step 10
Divide the bean soup onto individual plates, garnish with croutons and a dollop of extra virgin olive oil, and serve ten.
Divide the bean soup onto individual plates, garnish with croutons and a dollop of extra virgin olive oil, and serve ten.
storage
Bean soup can be stored in the fridge for A few days maximum, locked in an airtight container.
Sursa articolului in engleza: Bean soup: the recipe for the great classic of poor cuisine – Tale Of Travels