210 g (7 oz) dried cannellini (white) beans
750 g (1 1/2 lb) broccoli
6 tbsp extra virgin olive oil
120 g (4 oz) bacon, chopped
6 garlic cloves, chopped
salt and pepper
750 g (1 1/2 lb) broccoli
6 tbsp extra virgin olive oil
120 g (4 oz) bacon, chopped
6 garlic cloves, chopped
salt and pepper
method
1. Put the beans in a bowl, cover with water and soak for 12 hours.
2. Drain. Peel the broccoli stems and slice them.
3. Put the beans into a saucepan with about 2 litres/3 1/2 pints (8 cups) of water and slowly bring to the boil.
4. Cook them for 1 1/2 hours, then add the broccoli stems and florets and cook for about 10 minutes.
5. Reserve a few broccoli florets for decoration and pass everything else through a foodmill. (Do not blend in a processor as the texture will be too smooth.)
6. To serve, reheat the puree and add salt to taste.
7. Heat the oil in a pan and fry the bacon and garlic until barely golden.
8. Pour the broccoli puree into a soup tureen, add the oil, bacon and garlic and mix well.
9. Sprinkle with pepper, decorate with the reserved broccoli florets and serve.
2. Drain. Peel the broccoli stems and slice them.
3. Put the beans into a saucepan with about 2 litres/3 1/2 pints (8 cups) of water and slowly bring to the boil.
4. Cook them for 1 1/2 hours, then add the broccoli stems and florets and cook for about 10 minutes.
5. Reserve a few broccoli florets for decoration and pass everything else through a foodmill. (Do not blend in a processor as the texture will be too smooth.)
6. To serve, reheat the puree and add salt to taste.
7. Heat the oil in a pan and fry the bacon and garlic until barely golden.
8. Pour the broccoli puree into a soup tureen, add the oil, bacon and garlic and mix well.
9. Sprinkle with pepper, decorate with the reserved broccoli florets and serve.
serving amount
serves 6
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