Healthy Italian potato soup and beans recipe

I officially declare of wanting to specialize in the most delicious Italian recipes, but above all healthier...age advances and I can not always eat pasta, although very good !!! For this reason, today we will prepare an Italian healthy dish but with a unique taste ... 

The Italian potato soup with beans. A quick and easy recipe, ready in twenty minutes. The ingredients are very common, there is no need to
rush to the supermarket ... 

I have to admit, lately I'm a bit short of ideas with regard to Italian recipes, I have to buy another Italian cookbook, maybe paleo and low carb one .. I keep you updated! 

(Pssssh.Update!! Finally got another one on Amazon ) Happy!

Ingredients 

3 medium-sized potatoes 
Fresh or dried beans, 250 gr 
Bacon, 80 grams (just for gourmands like me) 
carrots 1 
onions 1 
1 celery rib 
Sage 3/4 leaves 
1 bunch parsley 
1 clove of garlic 
Extra virgin olive oil, 4 tablespoons 
salt 
pepper

Agnese's Step by Step Preparation

To prepare the soup of potatoes and beans, started putting in cold water to soak the dried beans (if using fresh ones omit this) for about 10/12 hours. Then bake for 15 minutes in a pressure cooker with salt water (if you want you can also add a carrot and a leg celery) or for about 40 minutes in a regular pot. After cooking, drain retaining water. Meanwhile peeled the onion, carrot and celery (1) and chop finely, peel the potatoes and cut into small cubes, chop half the bacon. In a pan, you place the olive oil and add the garlic, the chopped onion, carrot and celery and sage leaves (2), let them dry and then add the chopped bacon (3)

When the bacon is browned, add the diced potatoes (5) and let them brown. Then add 4/5 ladles of the cooking beans (6) and cook over medium heat for about 10 minutes, that is, until the potatoes are tender, add more water if necessary cooking

Add salt and pepper well and if you prefer to delete the clove of garlic that has released its aroma. Finally add the cooked pinto beans (7) and cook everything for a further two minutes. Taken about half of the soup and chop finely with an immersion blender. Add the velvety thus obtained to the rest of the soup (8), sprinkle finally (9) with fresh chopped parsley. Serve the soup with potatoes and beans piping hot with grated parmesan cheese and a drizzle of extra virgin olive oil raw!

Agnese advice 

You can also make this recipe using the beans already cooked. Enjoy!