ezRecipe-Zee: Cooking Recipe: How to make Soup For The Lombards

Soup For The Lombards - {Zuppa Lombarda}

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Date Added:	February 29, 2008
Calories:	124
Serves:	8
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Soups / Stews

Ingredients:

1     cup           dried cannellini, white kidney or
                    Great Northern beans
1/2   cup           extra-virgin olive oil
3                   garlic cloves
6                   fresh sage leaves - (to 8)
2                   plum tomatoes
                    Reserved bean cooking water
1 1/2 teaspoons     fine sea salt
                    Grinding of black pepper
6     slices        toasted bread - (to 8)

Directions: one line for each direction. When saved the lines will be numbered.

Soak the beans overnight; drain them, put them in a pot, cover with 6 cups of cold water and cook them for 20 minutes. Set them aside but do not drain them.
Preheat the oven to 350 degrees.
Heat the olive oil in a Dutch-oven-type pot or other ovenproof pot. Stir in the garlic and sage and cook until the garlic softens. Stir in the tomatoes and cook for a couple of minutes. Add the beans, with their cooking water, and additional water to cover the beans if necessary.
Cover the pot and bake the soup until the beans are tender, about 1 hour. Add the salt and pepper. Place a slice of bread in each individual soup bowl and ladle the soup over the bread. Pass olive oil to drizzle on top.
This recipe yields 6 to 8 servings.
Comments: According to Iris, this soup was created for Lombard mercenary soldiers descending from Milan into Florence. They took up residence in osterie, inns, offering food and lodging. The innkeepers, surprised by the numbers of them placated their hunger by making a soup from some dried beans, stale bread and herbs. Ever frugal, they even used the water that the beans cooked in as the broth. I have experimented with this soup allowing the beans to soak overnight and then briefly boiling them before finishing the soup in the oven. Done this way, the beans are creamy and smooth and the broth a surprisingly "rich" color.

Notes:
Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 124

Calories from Fat 95.9%

Total Fat

14g

Cholesterol

0mg

Sodium

2mg

Carbohydrate

Dietary Fiber

trace

Protein

trace

Exchanges: 0 Vegetable

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com