Pute of Campo Ligure
A warm winter soup, typically prepared by the farmers of the hinterland of the Stura valley, to cope with the cold winter days.
Ingredients
200 g of yellow flour
300 g of dried borlotti beans
2 cloves of garlic
1 onion
2 carrots
2 stalks of celery
1 fennel
1 head of black cabbage
300 g of potatoes
50 g of smoked bacon
3 tablespoons of extra-virgin olive oil
1 sprig of rosemary
Salt and pepper
Preparation
Keep the beans in the water for one night, then rinse them and boil them for 1 hour in boiling water; then drain them.
Clean the vegetables and cut them into very small chunks. Perform the same operation with the bacon.
Brown garlic and bacon it the oil and then add beans and vegetables, rosemary needles and 2 liters of hot water.
Cook the soup for 1 hour and 1/2, blend half of it with the immersion blender, adding salt and pepper if needed. Pour the flour flush and cook for another 40 minutes, stirring constantly to prevent lumps formation. Transfer the soup into a bowl and serve it hot.
