Bean Soup

Method

1. Soak 500 g of dried borlotti beans in water for 24 hours, changing the water every 8-9 hours. Discard the water and rinse if needed.
2. Place the soaked beans in a pot and cover with fresh water, about two fingers above the beans. Cook on low heat for 45 minutes to 1 hour, without adding salt or anything else.
3. Meanwhile, finely chop one white or golden onion, one sweet pepper (any color), and two cloves of garlic.
4. In a pan, heat a drizzle of extra virgin olive oil. Add the crushed garlic cloves and cook on low heat until they begin to color.
5. Add the chopped onion and cook for about 5 minutes on low heat, stirring occasionally.
6. Add a pinch of chili pepper (to taste), a pinch of cumin (or 1 tsp turmeric as a substitute), and a pinch of black pepper. Mix well and cook until the onion becomes translucent, about 5-6 minutes.
7. Add 1 tablespoon of double or triple concentrated tomato paste (or one large fresh tomato, diced). Also add the chopped pepper. Stir.
8. Season with salt (enough to flavor the beans later) and stir. Cover and cook on low heat for 20 minutes. If it dries out, add a splash of water.
9. If using 'nduja calabrese, add a small piece in the last 3-4 minutes of cooking and mix. Then remove from heat and set the soffritto aside.
10. When the beans are tender (or if using canned beans, rinse them and bring to a boil with fresh water), add the prepared soffritto to the beans. Mix well and cook on low heat for another 20 minutes.
11. After 20 minutes, taste and adjust salt if needed. Turn off the heat and let the soup rest for about 10 minutes before serving.
12. Optionally, blend with an immersion blender for a creamier texture. Serve hot.