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Classic
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page 10
Chop fine 1/4 onion, one clove of garlic, one sprig of parsley and one piece of
celery and put them to fry in 1/4 cup of oil with salt and a generous amount of
pepper. When the vegetables are a delicate brown add to them two cups of the
broth from the beans and 1 cup of tomatoes (canned or fresh). Let all come to a
boil and pour the mixture into the kettle of beans from which some of the water
has been drained, if they are very liquid. This soup may be served as it is or
rubbed through a sieve before serving. Croutons or triangles of dry toast make
an excellent addition.
The bean soup is made without meat or chicken broth, and it belongs consequently
to that class of soup called by the Italians "Minestra di Magro" or "lean soup,
to be served preferably on Friday and other days in which the Roman Catholic
Church prohibits the use of meats.
8
LENTIL SOUP
(Zuppa di lenticchie)
The lentil soup is prepared in the same way as the bean soup, only substituting
lentils for beans. A good combination is that of lentils and rice. The nutritive
qualities of the lentils are not sufficiently known in this country, but all
books on dietetics speak very highly of them.
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