Sunday, February 25 2024

A recipe that warms the stomach, this Lombard Bean Soup, despite its name, is a typical Tuscan recipe. In fact, it’s not known in Lombardy at all, and Tuscan culinary texts suggest that the name might come from some Lombards who were in Tuscany for work at the end of the 18th century and prepared it on that occasion to nourish themselves at the end of their workdays.

In any case, it’s a very simple and genuine dish that goes well with the beginning of cold days and new olive oil!


A somewhat unusual name that in our area is even called ‘bastard soup,’ an exquisite recipe that I recommend you try!

The dish is very simple, but be careful with the cooking of the beans!

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 3 lb. of fresh white cannellini beans
  • 6 cups of water
  • 4 slices of bread
  • 2 cloves of garlic
  • sage leaves to taste
  • 4 tbsp of extra virgin olive oil
  • salt and pepper to taste

 

 

METHOD

  • Put the beans in a pot with cold salted water, along with the garlic cloves, sage, and oil (it will take about 50/60 minutes from when they come to a boil, keeping them simmering over low heat).
  • In the meantime, toast the homemade bread, being careful not to overtoast it.
  • Prepare individual soup bowls, placing a slice of bread in each one and pour the beans with their still-hot broth over it.
  • Season with salt and pepper to taste and drizzle with a drizzle of extra virgin olive oil.
  • Enjoy it while it’s hot!
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