Recipe: Cannellini Bean Soup

Cannellini Bean Soup

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

4 cans cannellini beans
4 scallions
1 sage leaf
2 sprigs thyme
1 sprig rosemary
2 sprigs oregano
freshly ground black pepper
1/3 cup extra-virgin olive oil, plus extra for drizzling
2 cups vegetable broth (or water)
8 slices stale Tuscan bread
2 cloves garlic, peeled

Drain the beans. Process half of the beans with the scallions, herbs, pepper, and olive oil. Pour into a heavy saucepan and add the vegetable broth. Bring to a boil and simmer, covered, 20 minutes. Stir in the remaining beans; simmer 10 minutes. Meanwhile, toast the bread and rub it with the garlic. Place the bread on the bottom of eight soup bowls and pour the soup over the bread. Drizzle with olive oil and serve hot.

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