Ingredients

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

　　

For Cooking the Beans

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

　　

For the Garlicky Soffritto

3 tablespoons extra-virgin olive oil

　　6 big garlic cloves, sliced

　　1/4 to 1/2 teaspoon dried peperoncino (hot red pepper flakes)

　　

Recommended Equipment

A heavy-bottomed soup pot, 6- or 8-quart capacity, with a cover

　　

Cooking the Beans

Step 1

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.

　　

Step 2

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.

　　

Flavoring the Base with the Soffritto

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.