_Zuppa di Fagiuoli_
1 cup dried beans, Kidney, Navy or Lima
1/4 cup oil
1/4 onion
1 clove of garlic
1 sprig of parsley
1 piece of celery
1 cup canned tomatoes
Soak the beans over night. Boil until tender. Many cooks put the beans
to cook in cold water with a pinch of soda. When they come to a boil,
pour off this water and add fresh.
Chop fine the onion, garlic, parsley and celery and put them to fry in
the oil with salt and a generous amount of pepper. When the vegetables
are a delicate brown add to them two cups of the broth from the beans,
and the tomatoes. Let all come to a boil and pour the mixture into the
kettle of beans from which some of the water has been drained, if they
are very liquid. This soup may be served as it is or rubbed through a
sieve before serving. Croutons or triangles of dry toast make an
excellent addition.