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Title: Tuscan White Bean Soup W/Rosemary Croutons
Yield: 4 Servings

Ingredients

  1 1/2 c  great northern beans; about
           -9 ounces
      1    soaked overnight; drained,
           -rinsed
      1 c  white beans; about 6 ounces
      1    (dried, small variety)
      1    soaked overnight; drained,
           -rinsed
      2 qt cold water
      1    fresh rosemary
      2    fresh sage
      2    bay leaves
      1 md yellow onion; diced;about
           -1.5 cups
    1/2 ts dried basil
      1    salt and pepper
      6 cl fresh garlic; finely chopped
    1/4 c  dry white wine
    1/2 lb tomatoes; peeled,seeded, and
      1    chopped (about 3 cups)
      1    or tomatoes with juice; (8
           -ounce) chopped
      1    freshly grated parmesan
           -cheese
      1    rosemary croutons

Instructions

Drain and rinse the two types of beans. Place them in a soup pot and
add the water, rosemary, sage, and bay leaves. Bring to a boil, then
reduce the heat and simmer, uncovered, until the beans are very soft
and beginning to break apart, 30 to 35 minutes. Remove the herbs and
set aside 1 cup whole beans to add to the soup later. Pass the
remaining beans through a food mill, adding their broth and water as
needed, then return them to the soup pot (NOTE from Curtis: I assume
she meant "return them and the rest of their cooking broth to the soup
pot"; I certainly won't waste the broth!) and cook over low heat.

While the beans are cooking, water-saute the onion, basil, 1/2
teaspoon salt, and a few pinches of pepper over medium heat until the
onion is tender, about 7 minutes. Add the garlic and saute for about 2
minutes, then add the wine and cook for 1 or 2 minutes, until the pan
is nearly dry. Add the tomatoes and simmer for 10 minutes, then
combine with the pureed beans. Add the cup of whole beans, 1/2
teaspoon salt, and a few pinches of pepper. Cover and cook over low
heat for 30 minutes. Thin with a little water if needed and add salt
and pepper to taste.

Garnish each serving with a spoonful of Parmesan cheese and the
Rosemary Croutons.

- - - - - - - - - - - - - - - - - - -

Per serving: 440 Calories (kcal); 1g Total Fat; (3% calories from fat); 28g
Protein; 80g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES :

This is a Greens classic, and we make it throughout the year. It's
the
flavor of the beans and their broth that makes this soup
outstanding
-- we suggest Great Northern and small white beans, but cannellini
and
lima beans are also delicious. Cook the beans until they are
thoroughly tender and be sure to include the fresh herbs and bay
leaf.
This rustic soup is even better on the second day.

Curtis sez: "If you can find them, try using gigandes beans. These
are
*huge* white beans, and are very flavorful and the large whole
beans
in the soup make it have a hearty mouth-feel. I prefer to double
the
amount of tomatoes as well, and I skip the Parmesan because the
soup
is already quite rich."

MAKES 8 TO 9 CUPS

--
Curtis Jackson cjackson@mv.us.adobe.com

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Fields of Greens,AnnieSommerville (Curtis Jackson)

Preparation Time: 1:45

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