Minestra de Fagioli with Eggplant Marinara Flatbread

Minestra de Fagioli 1, Bean Soup 1. The recipe is from La Cucina so that means this is the first of 4 bean soups in the book, sorry Chris. This recipe is from Friuli-Venezia Giulia. That is were Lidia Bastianich is from. This recipe is very easy. But it needed a lot of salt and pepper. After the seasoning was fixed it was quite tasty.

1 2/3 cup dried cranberry beans
1 tbsp. olive oil
1 medium onion, chopped

Soak the beans in water for 12 hours; drain. Heat the olive oil in a pot and saute the onion until it is well colored. Add the beans and pour in enough water to cover by 2 inches. Bring to a boil, then reduce the heat and simmer for about 3 hours. When this has cooked, salt and pepper to taste. I used an immersion blender to puree some of the soup.

To go with the soup I found this recipe on BonAppetit.com for Eggplant Marinara Flatbread. The only thing I did differently was to peel the eggplant. I just don't like the skin on the eggplant. And usually I don't fry the eggplant but I did with this recipe and it does taste much better. For Chris I added some of the leftover steak.

And I made the bread yesterday. I had bookmarked this recipe a while ago. It is from the Brown Eyed Baker. Potato Rosemary Bread. Wonderful.
So this was a darn good meal for a Monday... know the pressure is on for the rest of the week.

1 comment:

Debi said...

You know, I saw a comment of yours from an earlier post (?) where you said you were mashing potatoes or something for bread. And I said there's a potato bread in her future! And here it is. Looks perfect!