Zuppa di Broccoli e Fagioli

Name: Zuppa di Broccoli e Fagioli (Broccoli Soup with White Beans)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: Grated Parmesan or pecorino cheese for serving; ½ cup small shaped pasta; freshly ground pepper; 4 to 5 cups Chicken Stock; 2 medium onions, diced; 6 tablespoons unsalted butter or mild olive oil; 2 bunches broccoli, tough stems discarded, cut into 2-inch chunks; ½ cup dried small white beans; 2 to 3 tablespoons fruity olive oil; 1 teaspoon salt, plus additional to taste; 8 cups water

Broccoli Soup with White Beans

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A classic soup from Apulia in the south of Italy. You can treat it as a broth, with chopped cooked broccoli, white beans, and pasta, or you can puree the broccoli and combine it with the pasta and beans. In any case, you’re going to love it.

Ingredients

½ cup dried small white beans
8 cups water
1 teaspoon

Europe
Italy
Soup
Mediterranean

Method

Rinse the beans and soak overnight in 2 cups water in the refrigerator. Drain and rinse well. Place in a small pan and cover with 2 cups fresh water. Heat to boiling. Reduce the heat, add