Culinate editor’s note: This recipe contains olive oil in the ingredients list that is not called for in the steps. Kelly Myers suggests adding it to the beans as they cook.
Bastard soup is so named because it uses black beans, which are called fascistini in honor of what Elda Cecchi calls “that black-shirted bastard who brought Italy to the brink of destruction during WWII.” On the positive side, it is very easy to prepare. “All you need,” she says, “are good fascistini beans, some stale bread, and, above all, some exceptionally good extra-virgin olive oil. Il gioco e fatto!” The game is won.
|1¼||cups dried black beans, soaked|
|7||cloves garlic, peeled|
|1||medium red onion, peeled and chopped|
|2||tsp. dried sage, crumbled|
|8||slices peasant bread (¾-inch thick), stale or toasted|
|~||Salt to taste|
|4||Tbsp. extra-virgin olive oil|
|~||Freshly ground black pepper|
|4||Tbsp. basil pesto|
Related article: When yesterday’s bread becomes tomorrow’s soup
This content is from the book Zuppa! by Anne Bianchi.
A father’s legacy
The vegetarian-cooking pioneer
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