You may also like
Categories:
yellow eye carrot celery onion garlic Italian parsley kosher salt freshly ground black pepper extra-virgin olive oil extra-virgin olive oil carrots celery leeks garlic red chili flakes fresh rosemary tomatoes Italian parsley Bread clove garlic
Viewed: 53 - Published at: 4 years agoIngredients
- 3 cups yellow eye or yellow Indian woman beans, soaked 4 to 6 hours (see note)
- 1 carrot, peeled
- 2 ribs celery, halved
- 1 onion, quartered
- 1 head garlic, halved across the equator
- Stems from 1 bunch Italian parsley, tied in a cheesecloth sachet
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 large carrots, peeled and diced
- 5 ribs celery, diced
- 2 leeks, white and light green parts only, diced
- 1 head garlic, cloves peeled and finely grated
- 1 1/2 teaspoons red chili flakes, plus more to taste
- 2 tablespoons chopped fresh rosemary
- 1 cup canned whole San Marzano tomatoes, drained and chopped
- 1/2 cup chopped Italian parsley
- Rustic bread, sliced
- 1 clove garlic, halved
Method
- Prepare the beans: Drain the beans and place them in a large pot.
- Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet.
- Bring to a boil, skimming off any foam that rises to the top.
- Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart.
- (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.)
- Add the salt, pepper and olive oil.
- Discard the sachet and vegetables.
- Let the beans cool in the liquid.
- Prepare the soup: Pour the olive oil into a large pot set over medium heat.
- Add the carrots, celery, leeks, garlic, chili and rosemary.
- Cook until the rawness of the vegetables is just gone, 3 to 4 minutes.
- Add the tomatoes and cook until slightly caramelized, about 3 minutes more.
- Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes.
- Season to taste with salt and pepper.
- Just before serving, add the parsley.
- Toast the bread slices.
- While still hot, rub them with the garlic halves, then tear into large pieces.
- Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.
