Tuscany White Bean Soup
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
by Eileen Goltz for the OU
List of Ingredients
4 cans white beans, drained
1/2 cup white wine or water
5 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
1 bay leaf
2 carrots, finely chopped
2 stalks celery, finely chopped
1 teaspoon thyme
2 tomatoes, peeled, seeded and chopped
salt and pepper to taste
3 1/2 cups gf vegetable or chicken broth - brought to the boil (or use boiling water)
Recipe
Place 3 cans of the drained white beans and the wine in the bowl of a food processor, process to smooth and set it aside. In a soup pot saute the onions carrots and celery together in the olive oil. Cook for about 5 minutes and then add the garlic, thyme and tomatoes and cook for 8 minutes, stirring constantly.
Add the warmed broth, the remaining beans and the processed beans. Stir the mixture until combined. Season to taste with salt and pepper. Simmer on low heat for 15 minutes. Serves 6
Note from BL: If you use boiling water, adjust your seasons.
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