Soups

Bean Soup

This recipe comes from Cheryl Giustra, sister-in-law of Proprietario Frank Giustra.

Ingredients
2 cups dried cannellini beans
2–4 whole carrots
2 celery stalks
2 bay leaves
4 peeled garlic cloves
4–5 peppercorns
1–2 cups vegetable stock (or chicken)
Pepper (black or white), to taste
Salt, to taste
Zucchini, broccoli, or other preferred vegetable
Fennel seeds, optional
Squeeze of lemon, optional
¼ cup Domenica Fiore Novello organic extra virgin olive oil

Method
Soak beans overnight. Drain and rinse.

Preheat oven to 325ºF. Put soaked beans into cast iron pot. Add water to about 1 inch above beans. Add 2–4 whole carrots (depending on how orange you want your bean soup to look), celery, bay leaves, garlic and peppercorns. Cook for about 3–4 hours. Remove when beans are tender, but not mushy.

Remove carrots, celery, bay leaves and garlic. Puree carrots and celery and add back into pot. Add 1–2 cups vegetable or chicken stock. Simmer soup and add black or white pepper and salt to taste. Add chopped zucchini, broccoli or whatever vegetable you like, and simmer until vegetables are tender. Add sprinkling of fennel seeds or a squeeze of lemon while simmering, if you like.

Ladle soup into bowls. Add a drizzle of Domenica Fiore olive oil. Serve with a loaf of crusty bread.