Here I am, here we are!
Today I share with you the queen of the beans soups, it comes from my granny’s recipes which I believe are the most precious. My granny has always been my lighthouse, my heart and strenght, she is a powerful woman….and a magical chef! 🙂
I believe she would be happy to see her recipe passed down from one belly to another 😀 , it is really easy and she always says that what makes the difference is the love you put into it, so..this can be the secret ingredient!
When it comes to ask for the exact quantities for a recipe to your granny, it’s always a challenge! With all those years of practice, they rely only on intuition. Thanks to my father’s patience we reached the goal, and now I am capable to tell you the precise indications 🙂
Now cook with me and discover this faboulos soup, are you ready? ❤
- Key ingredient: beans
- Time needed: 2 (+) hours..the length of a film 🙂
- Servings: 6-8 (you can freeze or keep the extra portions vacuum-sealed)
- Perfect occasion: Dinner
- Organize everything you need on the table:
- 1 cup of beans (200g)
- 1/2 white onion
- 1 potato
- 1 clove of garlic
- tomato sauce
- 3 spoons of [extra virgin] olive oil
- parmesan cheese
- stock cube (broth)
- Rinse the beans, place them in a bowl and let them sit one night in hot water..they will drink it and become bigger and bigger 🙂 If you don’t have enough time, my granny allows us to proceed with this assisted procedure: bring the water to boil in a large pot over high heat, add the beans and let them boil for 15 minutes. Drain and rinse them again.
- Clean them from the soil by boiling them 10 minutes as described before..get rid of the dirty brownish water, and rinse them
- Dice 1/2 white onion (I used a frozen diced onion..it is handy sometimes, and it looses a bit her strong taste) and 1 potato. Peel one clove of garlic.
- Put a large pot over high heat, pour inside 3 litres of water and cover it. When the water boils, pour inside the beans + the diced onion, potato and the clove of garlic.
- Add 3 spoons of [extra virgin] olive oil and tomato sauce..how much? Just enough to turn the water red..so, 1/2-1 cup more or less
- Let everything boiling for as much time as you have..2 or more hours are advisable in order to obtain a thick soup (if you switch over a TV series you can easily make it..2-3 episodes and the soup is ready!)
- When you notice that the water level is decreasing…add more water and blend slowly with a wooden spoon
- Add salt when the soup is half cooked (this way the beans don’t become hard, but if you are concearned to forget it..add the salt immedialely with the beans), and if you have 1-2 rinds of parmesan cheese you can add them to the boiling soup..they will add taste 🙂 mmm!
- When the beans and the potato are cooked, it’s time to mash them! how? if you are really lazy…add a small amount of water and use a food processor….if you’re not, and want to learn as my lovely granny does… 😀 …. follow me! Place a small colander over the boiling pot, with a spoon take out some beans/potato and squeeze them through the colander..From the colander you will see beans/potato puree going out.. with a spoon take it and pour it back in the soup, and get rid of the bean skins! Go on until you have mashed all the beans/potatoes in the soup 🙂 (N.B. before throwing the skins away, wash them with some water to get every last bit of bean)
- Add a cup of water and a stock cube, let it boil for a bit.
- When the soup is thick enough, turn off the heat…add grated parmesan cheese, a spoon of olive oil, and eat it! 🙂
- If you like to have some whole beans in the soup, you can take some of them out of the soup as soon as they are cooked, and put them back when the soup is ready
- You can add some small pasta if you want when the soup is cooked (3 spoons of pasta for each person), just remember to add a small amount of water with it..otherwise it will become thicker.
Let me know your results, and so much love! ❤