Haricot Bean Soup (Italy)

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Haricot Bean Soup (Italy)

Source: Encyclopedia of European Cooking

 

 

8 oz (225 g) haricot beans, soaked in water over-night

3 (English) pints (3 1/2 pints) (1.7 litres) water

1 tablespoon (3 tsp) olive oil

1 clove garlic, crushed

4 heaped tablespoons (very heaped 1/4 cup) chopped parsley

salt and pepper, to taste

 

 

Cover the beans with water, bring to the boil and cook slowly for at

least 3 hours. Towards the end of the cooking time, heat the olive

oil, and to it add the crushed garlic and parsley and cook together

for 5 minutes. Pass beans and the water in which they have cooked

through a sieve or food mill, return to the saucepan, and stir in the

garlic mixture. Serve hot with snippets of (GF) toast, and if liked,

hand with the soup a dish of grated (vegan) Parmesan.