Popes, Peasants, and Shepherds by Zanini De Vita Oretta

Author:Zanini De Vita, Oretta
Language: eng
Format: epub
ISBN: 9780520271548
Publisher: University of California Press
Published: 2015-12-13T16:00:00+00:00

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Minestra di fagioli cannellini e bietola · Soup of cannellini beans and chard

Makes 4 servings

14 ounces (400 g) dried cannellini beans, soaked and ready to cook

14 ounces (400 g) chard

1 heaping tablespoon battuto

2 tablespoons intensely fruity extra-virgin olive oil

5 ounces (150 g) tomato purée

salt

pepper

4 slices casereccio bread, toasted

Bring about 6 cups (1.5 liters) lightly salted water to a boil in a pot. Add the beans and simmer over medium heat until tender; the timing will depend on the age of the beans. Check after 20 minutes and frequently thereafter. Remove from the heat and keep warm.

Trim and rinse the chard. Then, in another pot, cook the chard in just the rinsing water clinging to the leaves. Drain, chop, and transfer to the pot with the beans.

Put the battuto and oil in a pan (preferably earthenware) and sauté over low heat for 4 to 5 minutes, or until the lardo has completely melted. Add the tomato purée and cook over low heat for about 10 minutes. Add the beans and the chard with their cooking water, season with salt, and add a generous grinding of pepper. Continue cooking over medium heat for another 10 minutes.

Divide the bread slices among individual bowls and ladle the hot soup over the top. Serve immediately.

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