How to cook an exquisite black-eyed bean and artichoke soup, with garlic, celery and onion, flavored with chilli pepper and accompanied with toasted bread brushed with sage-scented oil.
Ingredients for 4 people
- 300 g of eye beans
- 3 artichokes
- 1 onion
- 1 celery stick with leaves
- 2 cloves of garlic
- 150 g of tomato preserve
- 1/2 glass of white wine
- 4 slices of toasted bread
- 2 sprigs of rosemary
- 1 bay leaf
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- chili pepper
- extra virgin olive oil
- salt
- 2 sage leaves
How to prepare eye bean and artichoke soup
After leaving the beans to soak overnight, cook them in plenty of water with 1 bay leaf.
Clean the artichokes by removing the hardest external leaves, the thorns and the central beard, then cut them into chunks.
Slice the onion and diced celery finely.
In a pan with the oil, stew the onion, celery, the crushed cloves of garlic and the artichokes.
Add the beans drained from the cooking water and cook for a few minutes.
Pour in the white wine, add the tomato preserve and cover with water.
Season with salt and cook for about half an hour.
Heat the extra virgin olive oil with the sage leaves cut into julienne strips.
Toast the slices of bread in the oven, brush them with the oil flavored with sage and place them on the bottom of a bowl.
Pour the hot soup over it, add a pinch of chilli pepper and leave to rest for a few minutes before serving.
