This soup, named after an olive variety, is traditionally made with the first press of olive oil from the harvest and the best vegetables in season. If using fresh borlotti beans, you’ll need to reduce the cooking time. You can add a little salt to the cooking water, but don’t do this with dried beans because it makes the skins tough. You’ll need to begin this recipe a day ahead.
Ingredients
Method
Main
1.Place beans in a large saucepan, cover completely with cold water and bring to the boil over medium heat, then reduce heat to low-medium and cook until beans are tender (35-40 minutes). Drain and set aside.
2.Heat oil in a large saucepan over high heat, add onion and garlic and sauté until just coloured and tender (10 minutes). Add vegetables and herbs and sauté for 2 minutes, then add stock and beans, season to taste and cook until vegetables and beans are very tender and starting to break down (20-30 minutes). Add cavolo nero and chicory and cook until both are very tender (10-15 minutes), then check seasoning, adjust if necessary, and keep warm.
3.Meanwhile, preheat a grill over high heat. Place bread slices on an oven tray and grill, turning once, until golden (1-2 minutes each side). Divide among shallow serving bowls, ladle with soup, scatter generously with Parmigiano-Reggiano, drizzle with olive oil and serve hot.
Drink Suggestion: Full-bodied Friulian white. Drink suggestion by Max Allen
Notes
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