Once you’ve solar cooked the beans this thick, slightly garlicky soup can be put together stovetop in minutes.
Bean, Parsley, and Garlic Soup
(adapted for the Sun Oven from Marcella Hazan’s Classic Italian Cookbook)
2 cups dried cannellini beans, rinsed, picked over, soaked overnight, and drained
2 cloves garlic, chopped
1/2 cup olive oil
2 tablespoons chopped flat leaf parsley
salt and pepper to taste
1 cup broth (beef, chicken, or vegetable)
Toasted Italian bread for serving
For the beans:
Set Sun Oven out to preheat.
Put the beans in a large pot with enough water to cover them by about about 2 inches. Cover and cook in the Sun Oven until very soft, 1 1/2 to 2 hours. Set aside until you’re ready to make the soup.
For the soup:
Finish the soup stovetop just before serving. Heat the garlic and oil in a large soup pot over medium heat until the garlic is just starting to brown. Stir in the parsley, then add the drained beans. Cover and gently simmer for about 5 minutes. Remove 1/2 cup of the beans from the pot and puree them in a blender or food processor. Return the pureed beans to the pot along with the broth. Let the soup simmer for another 5 to 10 minutes, stirring occasionally. Place a slice of toasted bread in each bowl and ladle the soup over it.