Black beans soup – a dinner at grandma ‘s



an italian vegetables recipe 

Ingredients for 4 portions:

Dry black beans: 400g

Carrot: 1

Celery: 1 stalk

Onion: 1

Extra-virgin olive oil

Salt and pepper

Vegetable-stock cube: 1

For toasted bread

Garlic: 2 cloves

Stale bread

Extra-virgin olive oil

How to do it:

1)      Soak the beans for a night.

2)      Brown the chopped carrot, celery and onion with a trickle of oil. Add strained beans with nearly 2 liters of water and the vegetable-stock cube. Put the lid and cook for 1 hour (10-12 minutes if you use a pressure cooker).

3)      Purée the soup with a vegetable mill.

4)      Cut the stale bread and brown it with some oil and the garlic.

5)      Arrange the soup on a plate, decorating with golden brown bread.

Some tips:

The contrast between a creamy soup and the crunchy bread is fabulous! But if you prefer you can avoid puréeing the cooked beans.


For other italian recipe click here



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