Miso soup with cannellini beans and Gorgonzola

Ingredients

(for 6 people)

500 g cannellini beans, already cooked
and dressed with oil
200 ml of the cooking water used for
the cannellini beans
25 g rice miso
250 g Gorgonzola Dolce
salt, to taste
white pepper, to taste

Method:

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