Miso soup with cannellini beans and Gorgonzola


Sieve the beans, place them in a saucepan and bring to the boil; add the miso, previously melted in the cooking water of cannellini beans.
Add the diced Gorgonzola to cook over a medium heat, making sure it doesn’t boil, until the cheese melts completely. Season with salt and pepper and immediately serve the soup piping hot.

AICI – Associazione Insegnanti di Cucina Italiana

Cristina Blasi and Gabriella Mari’s recipe