This soup recipe was handed down from Nonna's own Mother, and expresses the traditional
style of Italian peasant cooking where everything is used in a kitchen, and a meal can revolve around a few pantry ingredients
masterfully put together.
1/2 Package Dried Kidney Beans, Soaked Overnight
1 Onion, Finely Chopped
Salt & Pepper to Taste
6 Slices Of Stale Italian Bread, Cut Into Pieces
3-4 Tablespoons Olive Oil
Place the kidney beans in a pot, and just cover with water. Simmer until tender, adding more water if
necessary to keep the beans covered.
In a separate pan, heat the oil, and fry the onions until golden brown, Add this onion mixture to the
kidney beans and their broth. Season with salt and pepper to taste.
Place the bread slices in individual bowls, and pour the bean mixture on top. Let stand about 5 minutes on the
burners set very low. Serve with an additional drizzle of olive oil, and enjoy!
Nonna Lina ~ 2003