Bean and Potato Soup

Bean and potato soup is a hearty and comforting dish. Here is the recipe with an Italian touch.

Ingredients

• 250 g of dried beans (preferably borlotti or cannellini), soaked in water overnight
• 2-3 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 medium carrots, diced
• 1 stalk of celery, diced
• 1.5 liters of vegetable or meat broth
• 1 bay leaf
• Salt and pepper
• Extra virgin olive oil
• Fresh or dried rosemary, optional
• Chili pepper, optional

Preparation

1. Drain and rinse the beans that you have soaked well.
2. In a large pot, heat a drizzle of extra virgin olive oil. Add the chopped onion and garlic, sautéing until they become translucent.
3. Add the carrots and celery, and let them cook for about 5 minutes until they start to soften.
4. Place the beans in the pot along with the sautéed vegetables. Add the bay leaf and, if you like, a sprig of rosemary or a pinch of chili pepper to add more flavor.
5. Cover with the broth and bring to a boil. Then simmer for about 1 hour, or until the beans are almost completely cooked.
6. Add the diced potatoes and bring back to a boil. Lower the heat and let it simmer for another 20-30 minutes, or until the potatoes and beans are tender.
7. Taste and adjust for salt and pepper. If you prefer a creamier soup, you can take some of the beans and potatoes and blend them before putting them back into the pot.
8. Serve the soup hot, with a drizzle of raw extra virgin olive oil and, if you want, some toasted bread.

Curiosity

In Italy, bean and potato soup is a classic peasant dish, simple yet nutritious, found in many regional variations. For example, in Tuscany, chopped black cabbage is often added for an even more rustic and tasty touch.