INGREDIENTS:
 | 300 grams
(approx. 10.6 ounces) of dry cannellini (white beans) |
|
extra virgin olive oil |
|
1 celery bunch parsley |
|
1 medium onion |
|
peeled plum tomatoes |
|
PREPARATION:
| Pre-soak the
beans overnight in cold water. Cook them in salted water. Prepare a mixture of
celery, onion, parsley and basil. Fry them in a little oil in a large pan.
Then add the cooked beans with their cooking water and two peeled plum
tomatoes, mashed with a fork. Boil it together for a half hour, adding hot
water or broth as needed. Prepare some toast and place them in a soup serving
dish, alternating layers of bread and broth with beans until you reach the
edge of the dish. Finish it with a bit of extra virgin olive oil |
|