Cannellini-Bohnensuppe
Cannellini-Bohnen sind ein Grundnahrungsmittel in der italienischen Küche und verleihen dieser Suppe einen enormen Geschmack. Machen Sie es zu einem Tag im Voraus – es wird noch besser schmecken, wenn Sie es essen wollen.
Aus dem Buch “Lucindas rustikale italienische Küche” von Lucinda Scala Quinn (Wiley).
Quelle: Mad Hungry, November 2010
Ausbeute
26.04.2023 @ 22:02
Cannellini beans are a staple in Italian cuisine and give this soup an enormous flavor. Make it a day ahead – it will taste even better when you want to eat it. From the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, November 2010. Makes 8 servings. Yield. Ingredients: 2 1/2 cups dry cannellini beans, 3 tablespoons extra-virgin olive oil, plus more for drizzling, 2 onions, chopped (about 2 cups), 3 garlic cloves, chopped, 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups), 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups), 1/2 cup chopped tomatoes, fresh or canned, 1/4 cup fresh basil leaves, 1/4 cup chopped fresh flat-leaf parsley, 1 tablespoon coarse salt, freshly grated Parmesan, freshly ground black pepper. Directions: 1. Rinse the beans well and place them in a large pot. Cover the beans with 4 liters of water. Bring to a boil, cover, and turn off the heat. Let it soak for 1 hour. 2. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic starts to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring occasionally, for about 5 minutes. Stir in the tomatoes, basil, and parsley and continue to cook, stirring occasionally, for another 3 minutes. 3. Add 6 cups of soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer partially covered until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water as needed to achieve the desired consistency. The soup should be thick. Add the salt after cooking. Serve with freshly grated Parmesan cheese, freshly ground black pepper, and a drizzle of olive oil.