Bean Soup
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Raw ham 50 gr.
Onions 1
Celery 1 stalk
Beans 400 gr.
Extra-virgin olive oil 3 or 4 spoonfuls
Chilli pepper a pinch
Parsley to taste
Garlic 1 clove
Pasta 200 gr.
Potatoes 1
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Onions 1
Celery 1 stalk
Beans 400 gr.
Extra-virgin olive oil 3 or 4 spoonfuls
Chilli pepper a pinch
Parsley to taste
Garlic 1 clove
Pasta 200 gr.
Potatoes 1
See our
Wine Tips
for your meals
Preparation If the beans are fresh, boil them for about 20 minutes or until they are soft. Sauté the sliced ham, onion, celery and the chilli in the oil. When the onion is brown, put the bean water in a pot with a raw peeled potato and a part of the boiled beans (a little more than half). Leave them to acquire flavour.
When the potato is soft, remove it from the pot and mash it with the beans left aside previously, then put it all back into the pot. In the meantime, boil the pasta (short) al dente and finish cooking in the pot with the bean water. Before serving flavour it with a chopped parsley and garlic and a little olive oil. The Chef's tips Friuli Grave Merlot Doc is a 12 to 12.5 dry, red herbaceous wine to be served at 16 to 18°C Curiosity This is one of the most famous dishes in Italian cuisine and has variations in the different regions.
When the potato is soft, remove it from the pot and mash it with the beans left aside previously, then put it all back into the pot. In the meantime, boil the pasta (short) al dente and finish cooking in the pot with the bean water. Before serving flavour it with a chopped parsley and garlic and a little olive oil.
