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This is an extremely simple recipe, that on the surface might make you think, oh too simple, couldn't be good.
Trust me, this is a magical combination that evokes the essence of the food of Toscana. It's simple rich melded flavors are enhanced by great textures. This is a classic to me, a staple in our kitchen, and it's great reheated for up to 3 days.
Ingredients
1/4-1/3 cup extra virgin olive oil (365 brand at whole foods can't be beat for common uses)
1 - 1 1/2 teaspoons red pepper flakes
5-6 cloves of garlic, minced
3 cans navy beans or cannellini beans (navy perform best / quickest)
Thick Crostini from a baguette or small ciabbatta rolls toasted
Start with the olive oil, red pepper flakes, and garlic over medium heat.
Saute the garlic until it begins to slightly brown and the oil takes on a little redness from the flakes.
Add the cans of beans with the liquid it came with, this sounds weird but this is key. Bring to a simmer and stir occasionally. Keep the soup from boiling and continue stirring and mashing the beans a bit with a wooden spoon. What you're going for is a colloid suspension of the oil, bean liquid and bean starch. A pale beige with a little golden shimmer should take shape about 15-20 minutes into cooking.
This time I toasted a ciabatta roll under the broiler for about 10 minutes, flipping halfway through. Place the crostini or broken up roll into the bowl and ladle in the beans and some of the soup liquid.
The soup is sensuous and fiery, contrasting with semi-firm beans and the crispness of the bread. To my palette, this qualifies as exceptionally good eats that is extremely quick, cheap, and simple to prepare.
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