Frantoiana soup a modo mio

INGREDIENTS for 4 PEOPLE 100 g of beans toscanelli required to at least 12-hour bath, 1 bouquet garni consisting of: 1 sprig of Rosemary, 1/2 bay leaf; 1 and 1/2 dl of olive oil frantoio, if possible of Camaiore, 1 chopped consisting of: 1/2 onion, 1 piece of celery; 500 g Escarole leaves, cut into pieces, 200 g of chopped tomatoes, 1 bunch of parsley, bread slices? home? toast in the oven at the time of use, grated Parmesan cheese, black pepper, salt.

Put in a pot (even better a clay Beanpot, fire-resistant) reeled off beans and the sprig of Rosemary and Laurel; cover with salted water and bring to a boil.

Lower the flame, stir occasionally and let it simmer for at least half an hour, until the beans are soft.

Passed half dose approx.

beans through a sieve, put the puree in the pot with the beans left.

You warm up, in a saucepan, 1 dl of oil with the chopped onion and celery, just local, add the Escarole leaves, mix, let stand for a moment, and add the tomato pulp; stir and simmer about 10 minutes.

Remove the bouquet garni, pour it all into the pot with the beans, add the parsley, check the salt and seasoned with a little pepper.

Completed cooking beans, stirring occasionally with a wooden spoon.

Distributed frantoiana soup into 6 individual warm plates; on which I placed the slices of bread, sprinkled with a little olive oil; serve immediately and add the Parmesan cheese.