Fagio Al Fiasco Bean Soup
This hearty cannellini bean stew is a comforting dish that brings together the earthy flavors of fresh sage, garlic, and a touch of rosemary. The beans are slowly cooked to creamy perfection in a fragrant olive oil-infused broth. Enjoy this warm and satisfying dish with a drizzle of olive oil, cracked pepper, and a side of crusty bread for a truly soul-warming meal.
— Constant Cookbook
Ingredients
- 4 to 8 garlic cloves
- 12 fresh sage leaves
- 1 or 2 sprigs of rosemary (optional)
- 60ml extra virgin olive oil
- 500ml water (or weak chicken / vegetable stock)
- 1/2 tsp salt
- 250g dried cannellini beans
- cracked pepper to taste
Instructions
- Place the dried cannellini beans in a saucepan and cover with water, allow 12 hours to soak overnight.
- Start by putting half the olive oil in a saucepan and heating gently, chop up the sage leaves into thin strips and add to the oil frying gently for 1 minute. If using rosemary, roughly chop and add with the sage.
- Add the garlic cloves whole and continue frying gently for 1 minute, do not allow to burn.
- Drain the soaked beans and add to the oil, sage & garlic mix
- Pour over the water / stock and remaining olive oil, add the salt and cook very gently for 3 or 4 hours for best results, or gently simmer for an hour if time is of the essence.
- You can also blitz a little of the beans separately to increase the creaminess of the dish.
- Serve drizzled with fresh olive oil, cracked pepper and crusty bread.
- Best eaten the next day (or after!)
Yield
Serves 6
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