Bean Soup from Tuscany


Andy & Shell

Bean Soup from Tuscany

Yield: 6 servings

2 cup dried cannellini beans 2 red onions 10 sprigs fresh parsley leaves 1 large celery stalk 2
cloves garlic, peeled 1 T fresh basil 1 tsp fresh rosemary leaves coarse grained salt 3 fresh
tomatoes or 3 canned Italian tomatoes, drained
1/4 cup plus 8 tsp olive oil salt & freshly ground pepper
2/2 tsp dried thyme or tarragon 1 savoy cabbage (about 2 lb) 8 slices coarse Italian bread

Soak the beans overnight in cold water, rinse and drain. Coarsely chop one onion, parsley, celery,
garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of
cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.

Meanwhile, finely chop the remaining onion, chop up the tomatoes Heat 1/4 cup of the oil and lightly
saute the onion, for about 10 minutes, then add the tomatoes. Taste for salt and pepper and add the
thyme or tarragon. Simmer for about 10 minutes, then set aside.

Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove
about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the
puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.
Add cabbage and simmer about 25 minutes, then add tomatoes and onion to the stockpot and simmer 5
minutes longer.

Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and
serve, adding a teaspoon of olive oil to each serving.

NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 teaspoon dried for each tablespoon
fresh, or to taste.

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