Fagioli Cannellini in zuppa

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Preparation time

2 ore

Difficulty

Media

Cooking time

1 ora e 30 minuti

Servings

6

Ammollo

48 ore

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Un piatto gustoso e ricco di sapore, può essere preparato con vari condimenti e con un ampia scelta di spezie da adoperare a proprio gusto. Questa è la preparazione che più preferisco. La pazienza è fondamentale.

Ingredients

• Cannellini beans (dried)
  600 g
• Cherry tomato
  400 g
• Parsley
  20 g
• Baking soda
  6 teaspoons
• Garlic
  3 cloves
• Red onion
  2 u (300 g)
• Tomato paste
  2 tablespoons
• Fine salt
  to taste
• Extra virgin olive oil
  to taste
• Grana Padano
  to taste
• Smoked paprika
  to taste
• Chili pepper
  to taste
• Black pepper
  to taste

Procedure

0. Soak the cannellini beans for 36-48 hours in plenty of water, adding 2 teaspoons of baking soda. Cover the container and leave in a cool place (or, if it's hot, in the refrigerator). IMPORTANT: Every 12 hours, change the soaking water and add the baking soda again.

1. Once soaked, rinse the beans thoroughly and place them in a pot with plenty of cold water. If they developed an odor while soaking, it will disappear with cooking; don't worry. Cook for 1 hour over medium heat, WITHOUT adding salt or oil, skimming off any white foam that rises. If necessary, continue cooking until they are almost dry.

2. While the beans are cooking, sauté the oil, garlic, onion, and parsley, then add the chili pepper, spice mix, and tomatoes. Season generously with salt and cook over high heat for 15 minutes, adding the tomato paste dissolved in half a glass of water.

3. Once the sauce and beans are ready, combine everything in a single pot. Cook over medium-low heat for half an hour or until the soup reaches the desired consistency, seasoning with salt. Note: The more you stir the soup at this stage, the more the beans will fall apart. When serving, season with extra virgin olive oil and Grana Padano cheese.

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Creation date Jan 10, 2025

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