Soup is a beautiful dish, my favorite comfort food. Soup can be elaborate, simple, elegant, rustic, warm and even cold.

This bean soup is so light, it is perfect to start a multi course meal or to be served in espresso cups on a flying buffet at a party. Best of all, it is so tasty, you do not need anything else but a slice of bread to make a perfect meal. Well, maybe a lot of butter slathered on the bread will make it even a more perfect meal.

Ingredients

1lb. dried Borlotti beans, soaked for 24 hours

1 small red onion, diced

1 carrot, diced

1 celery stick, diced

2 garlic cloves

1 tbsp. tomato paste

1 tsp. of Roberta’s Roasting and Grilling Salt

5 tbsp. of Cosimo’s Extra Virgin Olive Oil “Blend”

White pepper

Method: (1) Drain soaked beans. (2) mix with 2 tbsp. of Cosimo’s Extra Virgin Olive Oil, add whole garlic cloves, cover with water and cook at low heat for 60 minutes until done. (3) In the meantime, sauté diced onion, celery and carrot in 3 tbsp. of Cosimo’s Extra Virgin Olive Oil for ca. five to ten minutes. (4) Mix in the tomato paste and add the cooked, drained beans. (5) Cover with water and let simmer for 20 min. over low heat. (6) Puree the mix. You can add some more water if the soup is too dense. (7) Season with the Roberta’s herbed Roasting and Grilling Salt and serve with a generous dash of Cosimo’s Extra Virgin Olive Oil “Blend”.

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