Broccoli and bean soup
The cream of broccoli and white beans from Campania is a light and nutritious first course. It can be served either as a main course, perhaps accompanied by croutons, or as an entrée served in a small bowl. In any case, the beans will help to give a sense of satiety.
Ingredients
350 grams of dried white beans4 bundles of broccoliextra virgin olive oil to taste Salt to tastechili to tastepepper to taste
Procedure
This time I propose another soup, but less elaborate than the married soup, indeed, very simple and decidedly lighter, typical of Benevento but also widespread in the provinces of Naples and Avellino. The first thing to do, the night before, is to soak the beans. Personally, I use dried cannellini, those already cooked in a jar are a much more comfortable fallback, but the result is not the same. After they have softened overnight, we cook them in a pan with a liter and a half of water without adding salt at all. In the meantime, we will clean the broccoli; broccoli turnip is usually used; those that in Naples are also called ''e vruoccole e rapa''. We remove the hardest parts, wash them and put them to boil in a little salted water. When they are cooked, we combine them with the beans, with only a part of the cooking broth, our soup must not be too watery. Separately we prepare a nice sauté with EVO oil, garlic and chilli, which we will use as a condiment. We can eat it with slices of toasted bread, but another very common variant is the one that instead uses pasta, strictly the mixed one. In this case, when we combine the broccoli with the beans, we also keep all the cooking water, possibly adding a little if we see that it is insufficient to boil the pasta. A full-bodied red is a must, to respect the regionality we can accompany it with a ''Sciascinoso irpino'', which has recently been the subject of a well-deserved rediscovery.
Enjoy your meal!
The cream of broccoli and white beans from Campania is a light and nutritious first course. It can be served either as a main course, perhaps accompanied by croutons, or as an entrée served in a small bowl. In any case, the beans will help to give a sense of satiety.
Ingredients
350 grams of dried white beans
4 bundles of broccoli
extra virgin olive oil to taste
Salt to taste
chili to taste
pepper to taste
Procedure
This time I propose another soup, but less elaborate than the married soup, indeed, very simple and decidedly lighter, typical of Benevento but also widespread in the provinces of Naples and Avellino. The first thing to do, the night before, is to soak the beans. Personally, I use dried cannellini, those already cooked in a jar are a much more comfortable fallback, but the result is not the same. After they have softened overnight, we cook them in a pan with a liter and a half of water without adding salt at all. In the meantime, we will clean the broccoli; broccoli turnip is usually used; those that in Naples are also called ''e vruoccole e rapa''. We remove the hardest parts, wash them and put them to boil in a little salted water. When they are cooked, we combine them with the beans, with only a part of the cooking broth, our soup must not be too watery. Separately we prepare a nice sauté with EVO oil, garlic and chilli, which we will use as a condiment. We can eat it with slices of toasted bread, but another very common variant is the one that instead uses pasta, strictly the mixed one. In this case, when we combine the broccoli with the beans, we also keep all the cooking water, possibly adding a little if we see that it is insufficient to boil the pasta. A full-bodied red is a must, to respect the regionality we can accompany it with a ''Sciascinoso irpino'', which has recently been the subject of a well-deserved rediscovery.
Enjoy your meal!
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