Zuppa di fagioli bianchi
Zuppa di fagioli bianchi is a humble yet nourishing dish rooted in the Pollino tradition, embodying the very essence of Basilicata's rustic countryside cuisine. Prepared with the prized DOP white beans from Rotonda, this simple and authentic recipe celebrates the excellence of local products. A warming comfort food that nourishes the soul, perfect for winter tables.
Preparation
- 1
Rinse the white beans under running water and soak them for at least 8 hours in cold water.
- 2
Drain the beans and transfer them to a pot with fresh cold water. Bring to a boil, then reduce heat and simmer for approximately 50-60 minutes until tender.
- 3
In a separate pan, heat the extra virgin olive oil and add the crushed garlic cloves, sautéing until golden.
- 4
Pour the aromatic oil into the pot of beans, stirring well to distribute the flavors evenly.
- 5
Continue cooking for another 10-15 minutes, allowing the beans to fully absorb the flavors.
- 6
Taste and adjust salt and pepper to your preference.
- 7
Serve the soup hot in bowls, finishing with a drizzle of raw extra virgin olive oil and a sprinkle of fresh parsley.
Chef's Tips
The white beans from Rotonda have a delicate and creamy texture: avoid stirring too much during cooking to prevent them from breaking apart. If you prefer a brothier consistency, add hot water toward the end of cooking.