-
1
Put the cranberry beans in a large bowl, cover with cold water and let the beans soak overnight or for at least 6 hours.
-
2
Drain the beans and tip them into a large saucepan.
-
3
Using the flat side of a large knife, press down on the whole garlic cloves so that their papery skins tear and begin to come away.
-
4
Peel them and chuck the bruised cloves on top of the beans.
-
5
Now take your knee-high and in it pop the sprigs of rosemary and cut-up onion.
-
6
This will stop the needles (which turn bitter on boiling) from infiltrating the soup (very irritating between the teeth, too) but allow their resiny fragrance to seep through.
-
7
I also find it better not to have slimy onion skins all over the place later.
-
8
Cover everything generously with cold water, clamp on a lid and bring to the boil.
-
9
Once its started boiling, turn the heat down and simmer for an hour.
-
10
Check the beans to see how cooked they are and, only when theyre tender, add salt to taste.
-
11
Chuck out the corpsed knee-high and its contents.
-
12
Remove a mugful of beansor more if you want a very thick soupand tip into a blender (my preference) or processor, along with a tablespoonful of tomato concentrate and 1 1/4 cups of the bean-cooking liquid and liquidize.
-
13
Now, add the 3 tablespoons of oil to a small saucepan and grate (I always use my fine Microplane for this) or squeeze in the sixth clove of garlic.
-
14
Cook over a low to medium heat until soft but not colored and then stir in the finely chopped rosemary.
-
15
Cook for another scant minute, add the liquidized soup and cook for a minute or so, then tip into the large pan of beans.
-
16
Bring back to the boil and add the ditalini, cooking them according to package instructions.
-
17
Drizzle with extra-virgin olive oil and serve.
