Tuscan Bean Soup
by Caren McSherry
Hearty and good tasting, nothing feels better than a great bowl of home made soup to warm you up and give that great feeling of comfort. Homemade is everything.
Ingredients:
- 1 pound white navy beans
- 1/4 cup good olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 1 large leek, diced. (White part only)
- 3 cloves garlic, minced
- 1 - 14oz can fire roasted tomatoes
- 2 sprigs fresh thyme
- 1 large bay leaf
- 8 cups chicken stock
- 1 teaspoon kosher salt
- Ground pepper to taste
Method:
1. Place the beans in a large pot, cover with cold water....do NOT add salt. Bring to a boil, once the beans come to a boil, drain, add them back to the pot and cover once again with cold water, bring to a boil once again. When it reaches the boiling point drain again. For the 3rd time cover with cold water and bring to a boil, turn down and let the beans cook for about 30 minutes or until soft. Drain and set aside.
2. Transfer 2 cups of the cooked beans to a food processor, purée and set aside. Heat the olive oil in a large soup pot, add the onion, carrot, celery and leek. Cover and let the veg sweat (getting soft) taking care not to brown. Add the garlic, reserved bean purée and the remaining cooked beans. Stir in the tomatoes, stock, thyme and bay leaf.
3. Cover and let simmer for 30 minutes. Taste and adjust to suit your taste. Garnish with shavings of Parmesan Cheese.
Serves 8
Copyright (c) Caren McSherry 1994
2. Transfer 2 cups of the cooked beans to a food processor, purée and set aside. Heat the olive oil in a large soup pot, add the onion, carrot, celery and leek. Cover and let the veg sweat (getting soft) taking care not to brown. Add the garlic, reserved bean purée and the remaining cooked beans. Stir in the tomatoes, stock, thyme and bay leaf.
3. Cover and let simmer for 30 minutes. Taste and adjust to suit your taste. Garnish with shavings of Parmesan Cheese.
Serves 8
Copyright (c) Caren McSherry 1994
