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Bean: Emeril's Tuscan Bean Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

3 tablespoons olive oil
1 cup minced red onions
1/2 cup finely diced carrot
1/2 cup finely diced celery
salt, fresh black pepper
1/2 cup tomato puree
2 cloves garlic, peeled
2 cups dried cannelloni beans, soak/rinse
8 cups water
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
2 cloves garlic, peeled
1 5 ounce sho dry pasta, cooked al dente
drain, rise under cool water
loaf of crusty Italian bread


Recipe

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours.

In a small saucepan, combine the remaining olive oil, rosemary and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a handheld blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes. Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side. Yield: 6 servings.