Recipe of the Week: Conio beans soup with Vessalico garlic

A flavorful, healthy and hearty soup for winter days!

Ingredients:

• 300g Conio beans
• 100g small pasta
• 3 tomatoes or canned tomatoes upon availability
• 2 eggplants
• 2 Vessalico garlic cloves
• Extra-virgin olive oil, salt and pepper

Directions:

Boil the fresh beans. Peel the tomatoes, cut them in slices, and then add them to 1 liter boiling water with the beans, the eggplants previously diced, and garlic.

Add salt and pepper.

Keep simmering for about 50 minutes then add the pasta. The soup is ready when it is quite thick.

Once  served in plates, pour some extra-virgin olive oil and serve hot.

Buon appetito!