MAKES ABOUT 2 QUARTS
Serve this nutritious and filling pureed soup made from dried red kidney beans, carrots, celery, onion, and rosemary in your most elegant soup tureen. These humble ingredients create such a rich flavor, and yet this is another good example of the simplicity of Umbrian cooking.
Try making it with a variety of dried beans such as cannellini, chickpea, and cranberry beans. Soak the beans overnight to cut down on the cooking time.
1 1/2 cups dried red kidney beans or a combination of dried beans
2 carrots, scraped and cut into quarters
1 medium yellow onion, peeled and quartered
2 ribs celery with leaves, quartered
6 scallions, green tops only cut into quarters
3 tablespoons Filippo Berio Extra Virgin Olive Oil
1 large sprig rosemary, needles only
8 cups chicken broth
1/4 teaspoon salt
Grinding coarse black pepper
1 thinly sliced red onion for garnish
Soak the beans overnight covered in cold water.
Drain the beans and put them in a soup pot with the carrot, onion, celery, scallions, olive oil, and rosemary. Add the chicken broth. Bring the ingredients to a boil, then lower the heat and cook covered until the beans are tender, when the skin easily slips off the beans. This will take about 50 minutes.
Puree the soup in batches in a food processor or in a blender until it is smooth. Transfer the soup to a soup pot; season with salt and pepper to taste. Reheat the mixture until hot, then pour into a soup tureen or ladle from the pot into soup bowls and top each with a few onion slices. Pass extra olive oil to drizzle on top of the soup.
This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.
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