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1
Heat the broth to a boil, stir in the zucchini, the salt, and grinds of pepper, and return to a gentle boil.
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2
Cook covered for about 15 minutes, or until the zucchini is tender.
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3
If you want, cook uncovered for some or all of the time to produce a thicker consistency.
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4
Taste and adjust the seasonings; serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (page 60).
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5
(If youve added shrimp, garnishing with olive oil and cheese is optional.)
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6
Imported cannellini beans from Tuscany, in particular the hard-to-find Sorana variety, are the ones to use for white-bean soups and any dishes with cannellini.
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7
If you cant find them, substitute any of the small white bean varieties, such as Great Northern, pea beans, or navy beans.
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8
The borlotti bean is the Italian red kidney bean and one of my preferred varieties for the hearty bean-and-potato soup base.
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9
A close relative is our cranberry bean, a smallish bean with mottled pink skin; its a good substitute for the borlotti.
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10
An overnight soak is the easiest way to rehydrate dried beans before cooking.
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11
First pick out any bits of dirt or stones from the beans, then rinse them.
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12
Put the beans in a large bowl or pot with cold water covering them by 4 inches or more.
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13
Most beans are sufficiently soaked in 8 hours; old beans (from the back of the cupboard, perhaps) take longer.
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14
Soak them up to 24 hours, until plump and not wrinkled.
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15
Skim off any floating particles, then drain well before cookingdont cook beans in the soaking water.
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16
If you dont have time for long-soaking, put the rinsed beans in a large pot with hot water to cover by several inches, and set over high heat.
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17
When boiling, cook for 1 minute; remove from the heat, and let the beans sit in the water, uncovered, for 1 hour.
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18
Drain, and proceed to cook the beans.
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19
Start beans well covered with fresh cold water (as liquid reduces, make sure it always covers the beans).
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20
Cook until beans are tender but not falling apart; the time needed varies with age, variety, and size.
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21
Cook at a steady but not violent boil, partially covered.
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22
Salt and acidic ingredients like tomatoes toughen beans and therefore should not be added to the pot until after the beans are tender; let the beans cook longer or steep with the added ingredients to take in these flavors.
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23
Simple flavorings to add to the pot (at the start or at any time during cooking): bay leaves, rosemary, garlic, onions, carrots, and, always, extra-virgin olive oil.
