SOUP BASE OF GARLICKY WHITE BEANS AND BROTH

Soup Base of Garlicky White Beans and Broth image

Yield about 3 quarts, enough for 2 batches or more o f finished soups

Number Of Ingredients 9

Ingredients

1 pound (about 2 1/2 cups) dry cannellini or other small dried white beans, soaked overnight or quick-soaked (see box, page 59)
4 quarts cold water, plus more if needed
3 bay leaves
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt, plus more if needed
3 tablespoons extra-virgin olive oil
6 big garlic cloves, sliced
1/4 to 1/2 teaspoon dried peperoncino (hot red pepper flakes)
A heavy-bottomed soup pot, 6- or 8-quart capacity, with a cover

Steps:

Drain the soaked beans and put them in the pot with the water, bay leaves, and olive oil. Cover the pot, and bring it to a boil over high heat, stirring occasionally. When the water is at a full boil, set the cover ajar, adjust the heat to maintain a steady gentle boiling, and cook for an hour more, until the beans are tender.
Stir in the salt, uncover, and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3 quarts. Lower the heat as the liquid evaporates and the soup base thickens, stirring now and then to prevent scorching.
When the soup base is sufficiently reduced, make the soffritto. Heat the olive oil and the sliced garlic in a skillet over medium heat for 2 minutes or so, shaking the pan now and then, until the slices are sizzling. Drop in the peperoncino, stir with the garlic, and cook another minute, or until the garlic is just starting to color.
From the soup pot, ladle out a cup of the simmering bean broth and pour it into the skillet. Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in the broth. Then pour it all back into the bean pot, scraping in every bit of the soffritto, or just rinse the skillet out with more broth. Simmer the soup base for another 5 minutes with the soffritto, then remove from the heat.
The base is ready for a finished soup now; or let the whole pot cool, pick out and discard the bay leaves, and keep the soup refrigerated for 3 or 4 days or freeze, in filled and tightly sealed containers, for 4 to 6 months.