Ingredients for 4 people:
1 kg new potatoes
300 gr. dried cannellini beans
3 cloves garlic
1 large onion
The night before put the beans to soak in a bowl and cover with water.
Next morning, rinse the beans, throw them in a pot and add enough water to cover them at least three times over. Without any salt, bring the water to a slow boil, partially cover the pot and stir regularly for two hours in order that the beans don’t stick to the bottom of the pot. Drain the beans but keep a couple of cups of the water.
Peal the potates and cut into one-inch cubes. In a large pan heat the garlic in extra-virgin olive oil. Add the raw potatoes, the beans, ½ diced onion and oregano. Add one cup of the bean water and cook, stirring until the potatoes are well cooked, adding more water if necessary, until they reach a partially creamy consistency. Salt to taste. Peperoncino is optional
Here’s the good part: Locals serve this soup using the separated layers of the other half onion as a spoon, enhancing the wholesome flavour with the wonderful aroma of fresh onion.
A variation includes serving the soup over croutons made from stale bread that has been cubed and backed in the oven until crisp and crunchy.