Marcella Hazan's White Bean Soup
Eric Hicks
·
15
More Info
Serves 4
1⁄2 cup olive oil
1 tsp chopped garlic
6 cup cooked cannellini or other white beans
1 cup broth or water
2 tbsp chopped fresh parsley
1 Thick grilled or toasted slices of crusty bread (optional)
Put the oil and chopped garlic in a soup pot and turn on the heat to medium. Cook the garlic, stirring it, until is becomes colored a very pale gold.
Add the drained cooked or canned beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
Take about 1/2 cup of beans from the pot and puree them through a food mill back into the pot, together with all the broth. Alternately, use a blender, loosening with a bit of the broth. Simmer for another 5 to 6 minutes, taste, and correct for salt and pepper. Swirl in the chopped parsley, and turn off the heat.
Ladle over the grilled bread slices into individual soup bowls.
