PURÉED HEIRLOOM BEAN SOUP WITH SMOKED PEPPER CRÉME FRAÎCHE

​Courtesy of Keli Sim DeRitis - Poggi Bonsi  

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This simple soup made with Abruzzo Monachelle Beans has so much rich earthy flavor it’s difficult to believe it’s vegan.

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Ingredients

• 500 g (1.1 pound) bag Fior di Maella Abruzzo Monachelle Beans
• Water for soaking beans
• 2 tablespoon Le Ferre Extra-Virgin Olive Oil with Chilli Pepper
• 1 large onion, roughly chopped
• 1 cup carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 8 cups vegetable broth
• Piranske Soline Fior di Sale to taste

For the garnish:
Smoked Pepper Créme Fraîche* and Le Ferre Extra-Virgin Olive Oil with Chilli Pepper

Directions

1. Rinse the beans in a bowl, cover with water, and let them soak overnight.
2. Drain the beans and set aside.
3. Heat 2 tablespoons of the Extra-Virgin Olive Oil with Chilli Pepper in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes or so, until onions are transparent, but not browned. Add the garlic and cook for another minute.
4. Add the beans, thyme, rosemary, and bay leaves and stir in the stock and bring to a boil.
5. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally. 
6. Remove the herb stems and bay leaves and purée the soup in a food processor, return to the pot, reheat without boiling, and season with salt. Add more broth or water for a thinner consistency.
7. Serve with a dollop of Smoked Pepper Créme Fraîche and drizzle with Le Ferre Extra-Virgin Olive Oil with Chilli Pepper and top with a sprig of rosemary.

Buon Appetito!

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