Broccoli and kidney beans soup

Broccoli and kidney beans soup
Course: 
First course
Region: 
Lazio
Vegetarian: 
Yes
Ingredients for 4 people: 
  • 1 kg of green broccoli
  • 300g of dried Fagiolo Cannellino di Atina DOP
  • 1 carrot
  • 1 stalk od celery
  • 1 onion
  • 1 clove of garlic
  • 4 slices of casarereccio bread
  • chili pepper
  • water
  • extra-virgin olive oil
  • salt and pepper

A soup from Central Italy (Frosinone, Lazio) made with simple ingredients, but rich in taste.

Preparation steps: 
  • Pour 3 l of cold water in a pot.
  • Puor the kidney beans, the carrot, the onion and the celery stalk in.
  • Bring the pot to a boil.
  • Let it simmer for 1 hour.
  • Strain the beans, taking care to keep the water.
  • Wash the broccoli.
  • Pour 4 l of water in another pot.
  • Bring it to a boil.
  • Pour the broccoli in.
  • Cook them for 5 minutes.
  • Strain them.
  • Put a tablespoon of oil in a pot on medium heat.
  • Add garlic and chili pepper.
  • Brown them for 3 minutes on medium heat.
  • Add the broccoli.
  • Cook on medium heat.
  • Add the kidney bean and stir.
  • Pour the beans' water at will.
  • Let it simmer for 10 minutes.
  • Toast the bread slices and put them in 4 bowls.
  • Pour the soup on the bread slices.
  • Pour a little olive oil in each bowl and serve.