Cannellini Bean Soup

The wonderful bread we got as a gift from @my_bakingjournal is the soul of this dish. Thank you so much!

Serves 2

Time: 🕰🕰🕰
Effort: 💪

Ingredients:

200g dry cannellini beans
1 clove garlic in skin
Sage or rosemary
Onion, celery, carrot
1L water
Salt, pepper, olive oil
Excellent toasted bread

Method:

1. Boil cannellini beans with a pinch of salt and the water (1 to 5 ratio) for 2 hours, until beans are soft but not mushy
2. Finely mince onion, celery, carrot to form around half a mug
3. Sweat in olive oil to form a soffitto (mirepoix)
4. Blend two thirds of the cannellini beans with the cooking water; set aside remaining third
5. Combine blended beans and the soffitto
6. Season with salt and pepper
7. Divide into dishes
8. Place a piece of toasted bread in the middle of each bowl 9. Spoon the unblended beans over the toast
10. Lightly season the beans
11. Drizzle olive oil on beans and serve