BEAN SOUP Zuppa di Fagiuoli

Ingredients

• 1 cup Dried Kidney, Navy, or Lima beans
• 1/4 cup Olive oil
• 1 sprig Fresh parsley
• 1/4 Onion
• 1 piece Celery
• 1 Garlic clove
• 1 cup Canned tomatoes
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Rinse the dried beans. Place the beans in a large bowl and cover with plenty of cold water. Soak the beans overnight (at least 8 hours).
2. 2Drain the soaked beans. Place the beans in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 45 minutes to 1 hour. Some cooks add a pinch of baking soda to the water to help soften the beans. If you do, pour off the water when it comes to a boil and add fresh water.
3. 3While the beans are cooking, finely chop the onion, garlic, parsley, and celery.
4. 4Heat the olive oil in a pan over medium heat. Add the chopped onion, garlic, parsley, and celery. Season with salt and pepper. Cook until the vegetables are softened and lightly browned, about 5-7 minutes.
5. 5Add two cups of the bean broth and the canned tomatoes to the pan with the vegetables. Bring to a boil.
6. 6Pour the vegetable and tomato mixture into the pot of beans. If the soup is very liquid, you can drain some of the bean water. Let the soup simmer for a few minutes to combine the flavors. Serve as is, or rub through a sieve for a smoother texture. Croutons or dry toast triangles make an excellent addition.