Zuppa di Fagioli e Porri
Ingredients
2 tbs olive oil
1 clove garlic, thinly sliced
1/2 a large shallot finely chopped
1 leek thinly sliced (white part only)
2 C of cooked cannellini beans (I used the jarred in glass variety from Italy)
Chicken or Vegetable Broth (enough to cover the bean mixture by about an inch or
so, depending on how soupy you like it)
1 bay leaf
2 sprigs of thyme
250 grams of mixed cut pasta
Salt and pepper to taste
Directions
In a medium saucepan, saute the garlic and shallot until translucent. Should take about 2 minutes. Season with salt and pepper.
Add in the sliced leek and again season with salt. Saute the leek for two to three minutes, until softened. Now add in the cooked (drained) cannellini beans and the thyme and bay leaf and stir. Saute the beans into the “soffritto” for a minute or so.
Pour in the broth, bringing it up about an inch over the bean and leek mixture. You can also add in some of the cooking water from the beans either from the jar or from the pot you have cooked them in. This will make the soup a bit creamier. Alternately you could puree about a 1/4 C of beans with some of their liquid/broth for a more velvety feel.
Simmer for about 20-30 minutes seasoning with more salt and pepper to taste.
In a separate medium pot, bring water to a boil. Cook pasta al dente according to manufactures’ instructions. Drain and add to your soup and stir and cook together for a couple of minutes, adding a bit more broth or cooking water from the beans.
Slowly add more liquid in using a ladle.
Before serving, remove the thyme and bay leaf and drizzle with EVOO.
