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  • White Bean Soup

    White beans are a very popular legume in Puglia, where they add substance to people’s diets in the winter. They are often used in pasta dishes and soups. This simple white bean soup is perfect for cool days and pairs well with White Focaccia with Olives (see recipe).

    • 2 tablespoons (30 mL) extra virgin olive oil
    • 2 medium onions, peeled and finely chopped
    • 2 cloves garlic, peeled and thinly sliced
    • 10–15 ripe grape (or cherry) tomatoes, chopped
    • 2 cups (473 mL) dried white beans, soaked overnight in water
    • Salt, to taste
    • Freshly ground black pepper, to taste

    1. In a soup pot, heat the olive oil and onions. Cook until the onions are soft, about 6 to 7 minutes. Add the garlic and cook for an additional minute, or until the garlic releases its aroma. Add the tomatoes and cook for another 2 minutes, or until the tomatoes give up their liquid. Add the beans and stir to coat them with the oil and the vegetables.

    2. Add enough fresh water to cover the beans by about 1½ inches (3.5 cm) and bring to a boil. Reduce the heat to low and cook for at least 1½ hours, or until the beans are done. Add the salt and pepper

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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