Fasuoli cu l’accia (Bean and celery soup)
Ingredients
One pound dried cannellini beans, soaked overnight
One large onion, coarsely chopped
One large bunch of celery, about 1.5 lbs, coarsely chopped
Extra virgin olive oil
Kosher salt
One of the simplest and most satisfying soups I have ever made is Fasuoli cu l’accia, a bean and celery soup. This soup is popular in Palermo’s homes at this time of year, and it is considered a dish of the cucina povera (cooking of the poor). The thought of combining beans and celery seemed a strange and unusual combination, but last week when I decided to try it and combination of the creamy cannellini beans and the celery just melted in mouth. It truly brought comfort to my soul.
This soup is so simple to make that you don’t even need a recipe, but I will provide a recipe to guide you in the proportions.
Only three ingredients are needed to make this soup: cannellini beans, celery, and one onion as well as some extra virgin olive oil, water, and salt.
Soak the beans the night before or at least for 10 to 12 hours before making the soup.
Chop a large onion and sauté with olive oil until translucent.
Add the water and salt and bring to a boil. Add the drained soaked beans and bring back to a boil. After 15 minutes add the chopped celery.
Continue cooking for another 45 minutes to an hour until the soup has thickened and the beans are soft and fully cooked. Add additional salt to taste.
One pound dried cannellini beans, soaked overnight
One large onion, coarsely chopped
One large bunch of celery, about 1.5 lbs, coarsely chopped
Extra virgin olive oil
Kosher salt
One of the simplest and most satisfying soups I have ever made is Fasuoli cu l’accia, a bean and celery soup. This soup is popular in Palermo’s homes at this time of year, and it is considered a dish of the cucina povera (cooking of the poor). The thought of combining beans and celery seemed a strange and unusual combination, but last week when I decided to try it and combination of the creamy cannellini beans and the celery just melted in mouth. It truly brought comfort to my soul.
This soup is so simple to make that you don’t even need a recipe, but I will provide a recipe to guide you in the proportions.
Only three ingredients are needed to make this soup: cannellini beans, celery, and one onion as well as some extra virgin olive oil, water, and salt.
Soak the beans the night before or at least for 10 to 12 hours before making the soup.
Chop a large onion and sauté with olive oil until translucent.
Add the water and salt and bring to a boil. Add the drained soaked beans and bring back to a boil. After 15 minutes add the chopped celery.
Continue cooking for another 45 minutes to an hour until the soup has thickened and the beans are soft and fully cooked. Add additional salt to taste.