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Receta Cannellini Bean Soup ( Zuppa Di Fagioli Cannellini )
by Global Cookbook

Cannellini Bean Soup ( Zuppa Di Fagioli Cannellini )
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  Raciónes: 6

Ingredientes

  • 250 gm cannellini beans
  • 23 clv garlic peeled and minced
  • 3 Tbsp. extra virgin olive oil
  • 1 bn flat leaf parsley leaves minced sea salt and freshly grnd pepper extra virgin extra virgin olive oil Soak and cook the beans (qv cannellini). Drain and reserve the liquid.

Direcciones

  1. In a large saucepan cook the garlic in the oil till soft but not brown.
  2. Add in the parsley and cook for a second then add in the beans and stir.
  3. Put three quarters of the mix into a food processor with some of the liquid and briefly pulse; you don't want a puree.
  4. Add in more liquid if necessary but it should be thick.
  5. Return to the saucepan and season with salt and pepper.
  6. If too thick add in more cooking liquid.
  7. Serve with a generous amount of extra virgin extra virgin olive oil.
  8. Variations
  9. Escarole: throw away outer tough leaves of 2 medium heads. Wash the inside leaves but don't dry. Heat about 3 Tbsp. extra virgin olive oil in a frying pan and cook the escarole briefly. Chop coarsely and add in to the soup.
  10. Cavolo nero or possibly Swiss chard: use the Braised Cavolo Nero recipe (qv). Chop coarsely and add in to the soup.
  11. Tomato and rosemary: peel and seed 1kg fresh plum tomatoes. Chop coarsely and cook for 2 min in 2 Tbsp. extra virgin olive oil with 3 sprigs finely minced fresh rosemary and 23 minced garlic cloves. Add in to the soup.
  12. Porcini: soak 50g dry porcini mushrooms drain cook and add in to the soup.
  13. When the new seasons oil and dry cannellini beans arrive in November we like to make this simple unusual and comforting soup.
  14. Serves 6