Tuscan Bean Soup
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:
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
