Fagiolina del Trasimeno soup - Traditional recipe
Ingredients for 2 people
100g Fagiolina del Trasimeno (50 g per person)
200g peeled tomatoes
5 spoons of extra virgin olive oil
5 garlic cloves
2 sage leaves
½ teaspoon of parsley finely diced (or parsley powder)
fine sea salt
Soak the “Fagiolina del Trasimeno” in a pot with water to eliminate impurities, then let it soak for 30 minutes.
Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.
In a saucepan prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced and the garlic cloves. Cook for two minutes, until nice and soft, then add the peeled tomatos, the sage, some parsley, a teaspoon of fine sea salt ad let it cook over low heat for approximately 20 minutes, covered.
Then eliminate the sage leave and purée the sauce with a vegetable mill. Put this sauce in the saucepan with the “Fagiolina del Trasimeno”. Stir and serve as a main course, dressed with extra virgin olive oil.