Cannellini Bean Soup

Here is an Italian classic that illustrates all the typical qualities of country Italian cooking – simple, fresh ingredients, and great olive oil.

2 cups cannellini beans
14 cups of water
1 cup Apollo Sierra olive oil
12 slices (1/2 inch wide) of bread
Crushed garlic

To garnish:
Chopped parsley (1/2 bunch)
1/4 cup Apollo Sierra olive oil

Bring beans to boil, reduce heat to low and add 1/2 cup of Apollo Sierra olive oil , cook for more or less two hours. During this time keep adding small amounts of Apollo Sierra olive oil. When fully cooked add salt to taste.

Toast the slices of bread in the oven until they get golden brown, when ready, spread them with the crushed garlic.

To serve, put two slices of the toasted bread in the plate and cover with the soup, garnish with Apollo Sierra olive oil and a little chopped parsley.