Tuscany White Bean Soup
Source of Recipe
Chris Williams
Recipe Introduction
A simple soup recipe great for cold winter months or fall day.
List of Ingredients
1/4 cup Onion; chopped
1/2 tsp Garlic; minced
3 tbsp Olive oil; divided
1/2 pound Dry great nothern beans washed
2 quarts Water
2 medium Bay leaves; large
1 tsp Dried basil
1/2 tsp Salt
1/2 tsp White pepper; ground
2 tbsp Parsley; fresh chopped
2 medium Green onion; chopped Recipe
Instructions 1. Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil.
2. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.
3. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often.
4. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or vegetable broth.
Preparation Time: 10 minutes
Cooking Time: 120 minutes
Yield: 4 sevings
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