Passato di Fagioli (Puréed Bean Soup)
This is one of the most straightforward recipes you can make with a pot of boiled beans. We call it passato, meaning “puréed,” as the beans are pureed into a thin, delicate soup, as opposed to thick, chunky bean soups like ribollita.Passato is versatile, as it can be enriched with all kinds of add-ins: croutons of toasted bread; grains such as rice, spelt, barley, or pasta (our favorite is a short-shaped pasta); or proteins like grilled cod or stir-fried shrimp with garlic and parsley. In any case, a drizzle of your best extra virgin olive oil and a few turns of freshly ground black pepper are highly recommended.
