This soup is almost a meal in itself. Thick and nourishing and simple to prepare, Zuppa di Fagioli Fiorentina (zoo-pah dee faj-ee-oh-lee f’yor-chn-tee-nah) is traditionally served with a bozel of grated Parmesan cheese to sprinkle over the soup as desired. For a delicious extra touch pour
2 tablespoons of dry sherry into each serving.
10 oz. dried white haricot beans, soaked overnight and drained
4 oz. large macaroni, broken INTO 4-inch pieces
1 lb. bacon hock, sliced INTO 1-inch cubes
1 large onion, sliced
1 large garlic clove, crushed
4 medium-sized tomatoes, quartered
3 pints vegetable stock bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
½ teaspoon salt v teaspoon black pepper
2 oz. button mushrooms, wiped clean and finely chopped
2 tablespoons finely chopped fresh parsley
Place all the ingredients in a large sauce-pan and set the pan over high heat. Bring the liquid to the boil, stirring frequently. Reduce the heat to low and simmer the soup for H to 2 hours or until the beans are cooked.
Taste the soup and add more seasoning if necessary.
Ladle the soup into individual bowls and serve immediately.