Cannellini Bean Soup (6 Portions)
Here is an Italian
classic that illustrates all the typical qualities of country Italian
cooking - simple, fresh ingredients, and great olive oil.
2 cups cannellini beans
14 cups of water
1 cup Apollo Sierra olive oil
12 slices (1/2 inch wide) of bread
Crushed garlic
Salt
To garnish:
Chopped parsley (1/2 bunch)
1/4 cup Apollo Sierra olive oil
Bring beans to boil, reduce heat to low and add 1/2 cup of
Apollo Sierra olive oil , cook for more or less two hours. During this
time keep adding small amounts of Apollo Sierra olive oil. When fully
cooked add salt to taste.
Toast the slices of bread in the oven until they get golden brown, when ready, spread them with the crushed garlic.
To serve, put two slices of the toasted bread in the plate and
cover with the soup, garnish with Apollo Sierra olive oil and a little
chopped parsley. |
