Farmer-Style Pureed Bean Soup / Crema Contadina
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 was featured on Season 12 - Episode 1223.
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