Soup of Lazio with Bean

Soup of Lazio with Bean is a rich and tasty first course. This celebration has its roots in a tradition that has lasted for five centuries in Gradoli, a town in the province of Viterbo, in Lazio. The real protagonists of this tradition, and of the dish that I propose today, are the Beans, because they are at the center of the event of the same name. The production of these beans is exclusive to Alta Tuscia Viterbese, in particular in the volcanic soils of the municipalities of Gradoli, Grotte di Castro, Latera, Onano, San Lorenzo Nuovo, Valentano and Acquapendente. The land where they are grown is located in a hilly area about 400 meters above sea level and is characterized by great fertility and low presence of limestone. Thanks to the cultivation methods and the unique characteristics of the soil, these beans boast exceptional quality and organoleptic properties: they are rich in proteins of high biological value, starch, mineral salts and crude fibers. Every 100 grams of product provide about 95 kcal, with 0.7 g of fat, 14.7 g of carbohydrates and 7.5 g of protein. Now let's see what we need to make our Lazio Soup with Bean. Ingredients 600 grams of Beans 1 onion carrot a celery stalk 6/8 cherry tomatoes salt black peppercorns extra virgin olive oil Ingredients for the croutons 2 stale sandwiches that we cut into slices 2 cloves of garlic a mix of Mediterranean herbs (rosemary, basil, chives, parsley.... to your choice and taste) 4/5 tablespoons of extra virgin olive oil Steps Put the Beans in a colander and wash them under running water, without soaking them, as this would ruin the integrity of the bean. Now let's place them in a pot, covered with water. Wash and peel the vegetables: onion, carrot and celery stalk, then cut them into cubes. Add them to the pot with the beans, together with the cherry tomatoes. Bring the pot to the heat, cover it with a lid and cook over low heat for about an hour. Every now and then check and, if there is no water, add a little hot, since the beans must always cook covered with liquid. At the end of cooking, add salt, add a grind of black peppercorns and a drizzle of good extra virgin olive oil. Serve hot, accompanied by a few slices of toasted bread or croutons with oil and rosemary. To prepare the croutons, cut slices of stale bread and brush them with a sauce based on a finely chopped clove of garlic, 3-4 tablespoons of oil and a little chopped herbs to taste. Put them in the oven to brown for 5-10 minutes. Our soup is ready to be served!