Bean Soup Recipe

(Zuppa di fagiuoli)

One cup of dried beans, kidney, navy or lima is to be soaked over night.

Then boil until tender. It is preferable to put the beans to cook in

cold water with a pinch of soda. When they come to boil, pour off this

water and add fresh.

Chop fine 1/4 onion, one clove of garlic, one sprig of parsley and one

piece of celery and put them to fry in 1/4 cup of oil with salt and a

generous amount of pepper. When the vegetables are a delicate brown add

to them two cups of the broth from the beans and 1 cup of tomatoes

(canned or fresh). Let all come to a boil and pour the mixture into the

kettle of beans from which some of the water has been drained, if they

are very liquid. This soup may be served as it is or rubbed through a

sieve before serving. Croutons or triangles of dry toast make an

excellent addition.

The bean soup is made without meat or chicken broth, and it belongs

consequently to that class of soup called by the Italians "Minestra di

Magro" or "lean soup," to be served preferably on Friday and other days

in which the Roman Catholic Church prohibits the use of meats.