Fettunta with Zolfini beans

Fettunta with Zolfini beans
Fettunta with Zolfini beans or…Beans soup with croutons


Zolfini beans,
2 Garlic cloves,
A sage branch,
4 tbs of extra virgin olive oil,
Salt and pepper.

Fettunta with zolfini beans

Cover the beans with cold water, add 2 garlic cloves and a sage branch,
Add 4 tbs of extra virgin olive oil,
Let cook slowly until done, about 2 hours,
Using the tostapane, toast both sides of the bread,
Rub one side with raw garlic,
Lightly salt,
Place the bread in a soup bowl and cover with a ladle of beans and their broth,
Add more broth if you want more soup,
Grind some black pepper on top.
Beans soup with croutons

Puree the cooked beans in their broth, leaving some whole beans for garnish,
Prepare the croutons, cut the tuscan bread into cubes and saute in olive oil and chopped garlic in a skillet,
Lightly salt,
Serve the soup with croutons and garnish with whole beans and a nice drizzle of olive oil.


Top Tuscan soups to beat the chill


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s