Bean Soup
Bean soup is a classic Italian dish, simple, nourishing and full of rustic flavor. Slowly simmered beans with vegetables create a thick and comforting soup, perfect for colder days and served with a drizzle of olive oil.
Ingredients
- 250 g dried beans
- 1 carrot
- 1 celery stalk
- 1 small onion
- 30 ml extra virgin olive oil
- 1 L water or vegetable stock
- Salt to taste
- Black pepper to taste
- Rosemary optional
How to Make It
- Soak dried beans overnight in cold water
- Drain and rinse the beans
- Finely chop carrot, celery and onion
- Heat olive oil in a pot
- Add chopped vegetables and cook gently
- Add beans and stir
- Pour in water or stock
- Add rosemary if using
- Bring to a boil, then simmer for 50–60 minutes
- Season with salt and pepper
- Serve hot with a drizzle of olive oil
Tips
- Soaking reduces cooking time
- Stir occasionally while simmering
- Blend part of the soup for a thicker texture
- Serve with toasted bread
Storage
- Keep refrigerated for up to 2 days
- Can be frozen once cooled