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Broccoli and Bean Soup

ingredients

serves 6
210 g (7 oz) dried cannellini (white) beans
750 g (1 1/2 lb) broccoli
6 tbsp extra virgin olive oil
120 g (4 oz) bacon, chopped
6 garlic cloves, chopped
salt and pepper

method

1. Put the beans in a bowl, cover with water and soak for 12 hours.

2. Drain. Peel the broccoli stems and slice them.

3. Put the beans into a saucepan with about 2 litres/3 1/2 pints (8 cups) of water and slowly bring to the boil.

4. Cook them for 1 1/2 hours, then add the broccoli stems and florets and cook for about 10 minutes.

5. Reserve a few broccoli florets for decoration and pass everything else through a foodmill. (Do not blend in a processor as the texture will be too smooth.)

6. To serve, reheat the puree and add salt to taste.

7. Heat the oil in a pan and fry the bacon and garlic until barely golden.

8. Pour the broccoli puree into a soup tureen, add the oil, bacon and garlic and mix well.

9. Sprinkle with pepper, decorate with the reserved broccoli florets and serve.

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