Bean and Macaroni Soup (Zuppa Di Fagioli Fiorentina) recipe
ingredients
275 g (10 oz) 1 2/3 cups Dried white haricot (dried white) beans, soaked overnight in cold water and drained
125 g (4 oz) Large macaroni, broken into 10 cm (4 in) pieces
450 g (1 lb) Bacon, chopped into 2 1/2 cm (1 in) pieces
1 Large onion, grated
1 Large garlic clove, crushed
4 Medium tomatoes, quartered
1 3/4 (3 pints) 7 1/2 cups Vegetable stock
1 Bouquet garni
Salt and pepper to taste
50 g (2 oz) 1/2 cup Button mushrooms, finely chopped
2 Tbs Finely chopped parsley
125 g (4 oz) Large macaroni, broken into 10 cm (4 in) pieces
450 g (1 lb) Bacon, chopped into 2 1/2 cm (1 in) pieces
1 Large onion, grated
1 Large garlic clove, crushed
4 Medium tomatoes, quartered
1 3/4 (3 pints) 7 1/2 cups Vegetable stock
1 Bouquet garni
Salt and pepper to taste
50 g (2 oz) 1/2 cup Button mushrooms, finely chopped
2 Tbs Finely chopped parsley
method
1. Put all the ingredients, except the parsley, into a large saucepan and bring to the boil, stirring frequently.
2. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are cooked through.
3. Taste the soup and adjust the seasoning if necessary.
4. Transfer to a warmed tureen, sprinkle over the parsley and serve at once.
2. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are cooked through.
3. Taste the soup and adjust the seasoning if necessary.
4. Transfer to a warmed tureen, sprinkle over the parsley and serve at once.
serving amount
serves 6
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more information
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