CREAMY CANNELLINI BEAN SOUP WITH SACLÀ ARTICHOKES, FRIED SAGE & PARMESAN CRISPS

INGREDIENTS:

FOR THE SOUP

• Dried cannellini beans 7 oz
• Baking soda 1 tsp
• Saclà artichokes 3.5 oz
• Rosemary 1 sprig
• Sage leaves 2
• Garlic 1 clove
• Water 4 cups
• Olive oil
• Salt
• Black pepper

FOR THE PARMESAN CRISPS

• Grated Parmigiano Reggiano 4 heaping tbsp

FOR THE FRIED SAGE

• Flour 3.5 oz
• Light beer 6.8 fl oz
• Large sage leaves 1 small bunch
• Peanut oil for frying
• Salt
• Black pepper

METHOD:

• The night before, soak the cannellini beans in water with the baking soda and refrigerate for 12 hours
• The next day, drain and rinse the beans
• Heat olive oil in a saucepan and sauté the peeled garlic with the rosemary and sage
• Cook briefly to infuse the oil, then add the beans and sauté for a few minutes
• Pour in the water, cover and simmer gently for about 30 minutes after the soup comes to a boil
• Remove from the heat, season with salt and black pepper, then discard the garlic and herbs
• Add the well-drained Saclà artichokes and blend until smooth and silky
• To make the fried sage, whisk the sifted flour with the cold beer until smooth and lump-free
• Season with salt and black pepper
• Wash and thoroughly dry the sage leaves
• Dip each leaf into the batter until fully coated, then fry a few at a time in 340°F oil until golden
• Drain on paper towels
• For the Parmesan crisps, place spoonfuls of grated Parmigiano Reggiano onto small squares of parchment paper and flatten into circles with the back of a spoon
• Microwave one at a time on high for about 1 minute, until the cheese melts
• Let cool completely, then gently peel off the parchment paper
• Serve the warm cannellini soup topped with the Parmesan crisps, fried sage and a drizzle of extra virgin olive oil