Thursday, June 20 2024

Today we prepare Umbrian bean and potato soup.

This is a recipe of clear peasant origin, with “poor” ingredients, a dish suitable for the winter and autumn season, (however, it can be prepared and eaten at any time of the year).


 

 

 

SERVINGS:4

INGREDIENTS:

  • 2 cups of dry or fresh beans
  • 3 medium potatoes
  • 3 slices of smoked bacon (pancetta)
  • 3 cloves of garlic
  • 1 carrot
  • 2 stalks of celery
  • 1 medium onion
  • 3 tbsp of tomato puree
  • 1/2 cup of white wine
  • salt and pepper to taste
  • 2 tbsp of extra virgin olive oil
  • 1 sprig of rosemary
  • 2 sage leaves

 

METHOD

The night before, soak the beans in a bowl, (the water should cover all the legumes).

The next morning, put the beans to boil in freshly salted water for about 2 hours.

Prepare a sauté of celery, carrot and onion.

In a large saucepan, (preferably large and medium-high), place the sauté with the oil and begin cooking over medium heat, (add water to prevent the sauté from burning).

Add the finely chopped garlic, salt and pepper.

Meanwhile, peel the potatoes and cut them into small cubes.

Add the bacon , deglaze with white wine, then add the potato cubes, put in water until everything is at least 3 fingers over.

At the time it all starts to boil, add about 1/4 cup of the beans, (a handful) and also the passata, mix well, cover with a lid and let it boil for about 30 minutes, (that is, until the potatoes and beans are well broken down, until it reaches an almost creamy state.

Finely chop the rosemary and sage and add them to the mixture.

Place the remaining beans in the pot and cook for another 20 minutes.

Garnish the dish with half a slice of toasted bread, adding a drizzle of extra virgin olive oil.

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