Farmer Style Pureed Bean Soup - {Crema Contadina}

Serve this nutritious and filling pureed soup made from dried red kidney beans, carrots, celery, onion, and rosemary in your most elegant soup tureen. These humble ingredients create such a rich flavor, and yet this is another good example of the simplicity of Umbrian cooking. Try making it with a variety of dried beans such as cannellini, chickpea, and cranberry beans. Soak the beans overnight to cut down on the cooking time.

Cuisine: Italian
Courses: Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried red kidney beans
		= (or a combination of dried beans)
2		Carrots - scraped, and
		Cut into quarters
1		Yellow onion - peeled and quartered (medium)
2		Celery ribs with leaves - quartered
6		Scallions, green tops only - cut into quarters
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Rosemary sprig - needles only (large)
8 cups	1896ml	Chicken broth
1/4 teaspoon	1.3ml	Salt
		Grinding of coarse black pepper
1		Thinly-sliced red onion - for garnish

Recipe Instructions

Soak the beans overnight covered in cold water.

Drain the beans and put them in a soup pot with the carrot, onion, celery, scallions, olive oil, and rosemary. Add the chicken broth. Bring the ingredients to a boil, then lower the heat and cook covered until the beans are tender, when the skin easily slips off the beans. This will take about 50 minutes.

Puree the soup in batches in a food processor or in a blender until it is smooth. Transfer the soup to a soup pot; season with salt and pepper to taste. Reheat the mixture until hot, then pour into a soup tureen or ladle from the pot into soup bowls and top each with a few onion slices. Pass extra olive oil to drizzle on top of the soup.

This recipe yields 2 quarts.

Source:
Ciao Italia at http://www.ciaoitalia.com

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