| Ingredients: 1 Pound(s) dried cannellini beans 1 onion, red 2 rib of celery 3 carrot 4 Clove(s) minced garlic 1/2 Teaspoon(s) red pepper flakes 3 Tablespoon(s) tomato paste 2 1/2 Quart(s) chicken stock 4 Teaspoon(s) vinegar, red wine 3 Tablespoon(s) oil, olive |
Directions:
Soak the beans in water 2 quarts of water and a tablespoon of salt for 24 hours. Drain, and set aside. Chop the onion, celery and carrot into quarter inch pieces. Reserve half of the carrot after chopping. Bring a large soup pot up to medium high heat. Add 3 tablespoons of olive oil. When the oil shimmers, add the chopped vegetables and half a teaspoon of salt. Cook until they start to brown, about 5 minutes. Add garlic and pepper flakes. Bloom the garlic and pepper flakes for about a minute. Add the tomato paste. Stir while cooking until the paste incorporates and begins to toast. Add the beans and chicken stock. Bring to a simmer, cover and reduce heat to simmer for an hour. Remove one cup of the beans and mash with a potato masher. Then return to the soup and whisk. Add the reserved carrots and stir. Simmer for 10 minutes. Remove from heat. Add vinegar and 3 tblsp olive oil. Whisk the oil in vigorously. Sprinkle with black pepper. Serve with kalamata olives, feta, and parsley as garnishes. |