Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Bread and Bean Soup


300 grams (approx. 10.6 ounces) of dry cannellini (white beans)
extra virgin olive oil
1 celery bunch parsley
1 medium onion
peeled plum tomatoes


Pre-soak the beans overnight in cold water. Cook them in salted water. Prepare a mixture of celery, onion, parsley and basil. Fry them in a little oil in a large pan. Then add the cooked beans with their cooking water and two peeled plum tomatoes, mashed with a fork. Boil it together for a half hour, adding hot water or broth as needed. Prepare some toast and place them in a soup serving dish, alternating layers of bread and broth with beans until you reach the edge of the dish. Finish it with a bit of extra virgin olive oil.

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