Bean Soup from Tuscany

Discussion in 'Food and nutrition' started by Andy & Shell, Feb 11, 2004.

  1. Andy & Shell

    Andy & Shell Guest

    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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