Fagioli E Cotiche

Ingredients

Extra virgin olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh rosemary

1 sprig

Tomato paste

2 tablespoons

Celery

1 stalk, finely chopped

Carrot

1, finely chopped

Onion

1, finely chopped

Garlic

2 cloves, minced

Pork rind

200 grams

Dried cannellini beans

1 cup

Instructions

1. Begin by soaking the dried cannellini beans in a large bowl of water overnight.
2. In a large pot, heat the extra virgin olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion, carrot, celery, and minced garlic. Cook the mixture until the vegetables are softened and the onion is translucent. This should take around 5-7 minutes.
3. Add the pork rind to the pot, and cook until it starts to brown, about another 5-7 minutes.
4. Drain the beans, and then add them to the pot. Pour in enough water to cover the beans and pork rind.
5. Stir in the tomato paste, fresh rosemary sprig, salt, and pepper. Mix well to combine all the ingredients.
6. Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 2 hours, or until the beans are tender and the soup has thickened to your liking.
7. Taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and serve hot.