BEAN AND BREAD SOUP
Preparation time: 30 minutes
Cooking time: 90 minutes
200 g stale breads (type: pagnotta)
350 g boiled and dried Borlotti beans
½ red chilli pepper
1 clove garlic
2 celery sticks
1 vine tomato
1 bunch of rosemary
3 l vegetable stock
salt, parsley, pepper , to taste
At the beginning, clean and wash the onion, the celery sticks, the carrot and the tomato. Then cut them into small cubes. Put some extra virgin olive oil in a large pot with the minced withered chilli pepper, the onion, the celery sticks , the carrot and the pressed garlic (if you want to remove it later, you can put the whole garlic in the pot). Cook it for about 15 minutes on low heat, and add the tomato, the rosemary and the dried Borlotti beans. Cover with vegetable stock and season with salt and pepper. Continue to cook on low heat for about 15/20 minutes (adding stock if necessary).
In the meantime,cut the stale bread into small cubes; put them into a pot and cover them with the rest of the soup.
Cover the pan with a lid and cook the soup for further 15/20 minutes on low heat until the bread softens. Before serving, adjust with salt and season with some chopped parsley and extra virgin olive oil.