Monday, October 4, 2010

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 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!