There Cream of beans it is a typically winter recipe that warms the heart; you can prepare it in advance and heat it when you want to taste it. It is a typical dish of classic Italian cuisine to be served in any season. It can be served as a single dish, as an appetizer in single portions or, why not, in cream to accompany meat dishes, such as Strips of chicken. This bean cream is perfect for those who are always in a hurry and looking for ideas at the last minute and is an ideal recipe for spending an evening in the company of friends in the name of good food.

Preparation

1

The night before, take a large bowl, fill it with fresh water, and place the dried beans inside for soaking. It will take about 10/12 hours.

2

The next morning, drain the beans and rinse them under running water.

3

Take a pressure cooker, insert the soaked beans and cover them with cold water, exceeding them by at least two fingers. Close with the lid and place the pot on the stove; cook for about 10 minutes starting from the whistle of the latter.

4

Wait for the pressure cooker to cool completely before removing the lid and checking the cooking of the beans.

5

At this point, wash the vegetables and start cutting the carrot and celery into regular cubes.

6

Bring a frying pan, pour the extra virgin olive oil inside, add the vegetables and the poached garlic clove. Place the pan on the stove and let the ingredients fry for about 2 minutes.

7

Add the cooled beans to the vegetables, with the help of a ladle.

8

Then add 100 ml of cooking water.

9

At this point, pour the tomato paste, the sprig of rosemary and the coarse salt into the beans.

10

Leave to cook for about 1 hour. After the time has elapsed, remove the rosemary and garlic from the pan and transfer the legumes to a bowl.

11

With the help of an immersion blender, reduce the beans to a cream.

12

Continue with this operation until you get a smooth and homogeneous cream. Serve your Bean soup with a drizzle of extra virgin olive oil and a few slices of toast.

Accessories

• Large bowl
• Colander
• Pressure cooker
• Knife
• Pot
• Ladle
• Immersion blender

Tips and tricks

• If you don’t have a pressure cooker available, you can replace it with a normal pot and let the beans cook inside for about 1 hour.
• For a more decisive touch, try adding a pinch of chilli and a sprinkling of fresh parsley before serving your Bean soup at the table.
• To please the children of the house, use white cannellini beans as they will be more delicate for them. blend them together with the shallot, oil, lemon juice and a pinch of salt and black pepper, thus avoiding garlic and aromatic herbs that are too strong in flavor.
• If you want to make the dish particularly creamy, add a little Greek yogurt or a few tablespoons of cooking cream; for an unusual taste, instead, blend the beans with chopped tomatoes or sautéed mushrooms.
• The bean soup is also well suited to accommodate crispy bacon, sautéed shrimp or simple white rice in the dish.
• You can use canned beans instead of dried ones: in this case, remove all the conservation liquid and dry them with absorbent kitchen paper. It is a light recipe that is also perfect for vegans and vegetarians.
• For lovers of the flavors of the earth, try to prepare a delicious one Onion soupa poor dish but rich in taste.

storage

The bean soup can be kept in the refrigerator, in an airtight container, for a maximum of 3 days.