Bean Soup – Zuppa Di Fagioli

Maybe your new favorite bean dish:

Soak the beans for one night and make with the soaking water about 1 ½ hours. Heat the oil and sauté the onion and garlic until translucent. Add all the coarsely chopped vegetables and culinary herbs to the pot as well and saute well. Cover with enough water. Add salt, season with pepper and simmer gently for at least 2 hours.

Pass through half of the beans cooked separately or mash with a hand blender. Add the puree and the whole beans to the soup.

Season a little bit if necessary. Cut the bread into fine slices directly into the soup bowl and pour the hot, very thick soup over it. Leave to stand for a short time so that the bread softens.

La Ribollita – The reheated bean soup: The famous Ribollita is the bean soup reheated repeatedly. Hopefully you have enough bean soup left over from the day before. Because it tastes better reheated! Pour the soup into an ovenproof dish. Cover with thin strips of onion and pour a little olive oil over it. Bake in the oven heated to 220 °C until the onions are golden brown.

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