Food
|Region of Istria
Istrian bean soup
Variants
Ingredients
400 g beans, 600 g potatoes, 1 piece of prosciutto bone, 2 bay leaves, salt and pepper to taste, 3 cloves of garlic, 100 g bacon.
Preparation
Soak the beans in water for 12 hours. Place them in cold water, bring to a boil, then drain the water. Cut the prosciutto bone into several pieces, remove excess pepper, place in cold water, bring to a boil, then rinse under running water.
In a single pot, combine the beans, prosciutto bone, bay leaves, and peeled potatoes cut in half. Cover all ingredients with water and cook until the potatoes and beans are tender.
Once the potatoes are cooked, remove them, roughly mash with a fork, and return to the pot. Remove the meat from the bone, cut it into smaller pieces, and return it to the pot; discard the bones. Continue cooking over high heat for a short time, then add the garlic and bacon pesto at the very end. Season with salt and pepper to taste.
Ingredients
400 g beans, 600 g potatoes, 1 piece of prosciutto bone, 2 bay leaves, salt and pepper to taste, 3 cloves of garlic, 100 g bacon.
Preparation
Soak the beans in water for 12 hours. Place them in cold water, bring to a boil, then drain the water. Cut the prosciutto bone into several pieces, remove excess pepper, place in cold water, bring to a boil, then rinse under running water.
In a single pot, combine the beans, prosciutto bone, bay leaves, and peeled potatoes cut in half. Cover all ingredients with water and cook until the potatoes and beans are tender.
Once the potatoes are cooked, remove them, roughly mash with a fork, and return to the pot. Remove the meat from the bone, cut it into smaller pieces, and return it to the pot; discard the bones. Continue cooking over high heat for a short time, then add the garlic and bacon pesto at the very end. Season with salt and pepper to taste.
Ingredients
400 g beans, 600 g potatoes, 1 piece of prosciutto bone, 2 bay leaves, salt and pepper to taste, 3 cloves of garlic, 100 g bacon.
Preparation
Soak the beans in water for 12 hours. Place them in cold water, bring to a boil, then drain the water. Cut the prosciutto bone into several pieces, remove excess pepper, place in cold water, bring to a boil, then rinse under running water.
In a single pot, combine the beans, prosciutto bone, bay leaves, and peeled potatoes cut in half. Cover all ingredients with water and cook until the potatoes and beans are tender.
Once the potatoes are cooked, remove them, roughly mash with a fork, and return to the pot. Remove the meat from the bone, cut it into smaller pieces, and return it to the pot; discard the bones. Continue cooking over high heat for a short time, then add the garlic and bacon pesto at the very end. Season with salt and pepper to taste.
Ingredients
400 g beans, 600 g potatoes, 1 piece of prosciutto bone, 2 bay leaves, salt and pepper to taste, 3 cloves of garlic, 100 g bacon.
Preparation
Soak the beans in water for 12 hours. Place them in cold water, bring to a boil, then drain the water. Cut the prosciutto bone into several pieces, remove excess pepper, place in cold water, bring to a boil, then rinse under running water.
In a single pot, combine the beans, prosciutto bone, bay leaves, and peeled potatoes cut in half. Cover all ingredients with water and cook until the potatoes and beans are tender.
Once the potatoes are cooked, remove them, roughly mash with a fork, and return to the pot. Remove the meat from the bone, cut it into smaller pieces, and return it to the pot; discard the bones. Continue cooking over high heat for a short time, then add the garlic and bacon pesto at the very end. Season with salt and pepper to taste.
Ingredients
400 g beans, 600 g potatoes, 100 g onion, 2 bay leaves, salt and pepper to taste, 3 cloves garlic, 50 g olive oil, 200 g all-purpose flour, 100 g whole eggs (2 pieces).
Noodles:
200 g all-purpose flour, 100 g whole eggs (2 pieces).
Preparation
Sift the flour, add the eggs, and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Knead again, roll out with a rolling pin into a thin sheet (2 mm thick), cut into noodles 1 cm wide, and leave to dry.
Soak the beans in water for 12 hours. Place them in cold water, bring to a boil, then drain. In a single pot, combine the beans, garlic, peeled and quartered onion, bay leaves, and peeled potatoes cut in half. Add enough water to cover all ingredients and cook until the potatoes and beans are tender.
Once the potatoes are cooked, remove them, roughly mash with a fork, and return to the pot. Add the dried noodles, cook over high heat until tender, and finish with olive oil.
Season with salt and pepper to taste.
Ingredients
400 g beans, 600 g potatoes, 100 g onion, 2 bay leaves, salt and pepper to taste, 3 cloves garlic, 50 g olive oil.
Noodles:
200 g durum wheat flour, 90 g lukewarm water.
Preparation
Sift the flour, add lukewarm water, and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Knead again, roll out with a rolling pin into a thin sheet (2 mm thick), cut into noodles 1 cm wide, and leave to dry.
Soak the beans in water for 12 hours. Place them in cold water, bring to a boil, then drain. In a single pot, combine the beans, garlic, peeled and quartered onion, bay leaves, and peeled potatoes cut in half. Add enough water to cover all ingredients and cook until the potatoes and beans are tender.
Once the potatoes are cooked, remove them, roughly mash with a fork, and return to the pot. Add the broken dry noodles and cook over high heat until the noodles are tender.
Finish with olive oil. Season with salt and pepper to taste.
