Add a splash of Extra Virgin Olive oil (or other oil if preferred), garlic, celery, onion, carrot and bacon (optional). Stir and cook until brown, then add potatoes, bean water and parmiggiano reggiano cheese rinds (optional).
Add at least two teaspoons salt and one of black pepper (or more depending on personal preference).
Let the soup cook through about 30 to 40 minutes or until the potatoes are soft.
Shave the corn kernels off the cob using a knife.
After about 15 minutes of cooking add the cooked beans and the fresh corn.
Serve with some freshly grated parmiggiano reggiano cheese and a drizzle of extra virgin olive oil.
Delicious served hot and cold.
