Bean soup with oregano

Primo
Tue, 10/08/2013 - 05:36
Difficult Level
Low
Cooking Time
2 h
Cost
Low

This is truly a dish from the past, and almost every region of Italy has its own version. The important thing is to use the best possible ingredients you can get your hands on, and that includes the oil!

(serves four people)

Ingredients

cannellini beans
300 g, soaked 24 hrs in water with a clove of garlic
garlic
1 clove
salt
chilli pepper
1, roughly chopped
extra virgin olive oil
125 ml
dried oregano
15 g
Units Converter
Unit Type
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
Temperature
Convert from
Convert to

Preparation

Simmer beans gently for approximately two hours. Once beans are cooked, drain them then salt them. (Reserve cooking water.) In a pan, put the garlic, beans, chilli, oregano, a few cups of the bean water and cook for about 15 minutes. Season if necessary and mix in olive oil.

Serve soup in a bowl with a drizzle of strong flavored extra virgin olive oil and choped parsley.