PREPARATION: 15 minuti
COOKING TIME: 2 ore
ZUPPA DI FAGIOLI
Bean soup is a classic dish of simple and peasant cuisine, made with multiple varieties of beans. Just soak the dried legumes the night before and prepare a simple sautéed carrot, celery and onion. That's all you need for this first course, a soup rich in flavor and nutrients, ideal for ending a cold winter day! An old-fashioned comfort food around which it will be a pleasure to gather at the table with the whole family... whether it is served with croutons or with the addition of pasta, the bean soup will warm the stomach and heart with its character rustic and homely!
200 g (8 oz) of pasta (ditaloni or strips of fresh, home-made pasta)
500 g (1 lb) of cannellini beans
200 g (8 oz) of ripe or tinned tomatoes
1 1 (4 pints) of vegetable stock
3 cloves of garlic and 1 clove of chopped garlic
1 chopped onion
3 sage leaves
extra virgin olive oil
Carefully wash the beans, cover with cold water in a saucepan and cook with 3 whole cloves of garlic and sage leaves.
Continue to cook, adding a little hot water at a time and making sure that the beans are always covered with water. Add salt when done.
Puree the beans in a blender.
In another saucepan, sauté the finely chopped onion and garlic in a little oil, add the tomato and chilli, and cook for 10 minutes.
Add the bean puree and hot broth.
Add salt to taste.
When the soup boils, pour in the pasta and stir.
When done and before serving, drizzle with oil and sprinkle with pepper.
DAMARE ROSSO IGT TOSCANA
Damare Rosso was born from the desire to express the great vocation of the Tuscan territory in an international key; Cabernet Sauvignon, Merlot and Petit Verdot together to express harmony, elegance and pleasure in a modern wine with an unmistakable Tuscan style.
Damare Rosso has an intense, almost purplish ruby red color. On the nose, the notes of ripe red fruits and sweet spices are supported by vegetal, spicy and balsamic notes that give complexity and aroratic freshness. On the palate the pleasantness of the drink is supported by a good structure and harmony that make the wine elegant, long and persistent in the gustatory finish.
AURUM COLATUM OLIO
The IGP Extra Virgin Olive Oil resulting from cold pressing in Fattoria Villa l'Olmo is a blend of Moraiolo, Frantoio and Leccino. The manual harvesting and expert processing of the olives constitute the fundamental heritage for obtaining our extra virgin olive oil, a characteristic Tuscan oil, renowned all over the world for its organoleptic qualities. The meticulous attention paid to the product from the earth to the bottle allows you to bring drops of Tuscan gold to the table.
* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra