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