Bean soup with oregano
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)
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.