Recipe for Tuscan White Bean Soup with Rosemary Croutons 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup Great Northern beans about 9 ounces
soaked overnight drained, rinsed
1 cup white beans about 6 ounces
(dried, small variety)
soaked overnight drained, rinsed
2 qt cold water
1 x fresh rosemary
2 x fresh sage
2 x bay leaves
1 med yellow onion diced,about 1.5 cups
1/2 tsp dried basil
salt and pepper
6 x cloves fresh garlic finely chopped
1/4 cup dry white wine
1/2 lb tomatoes peeled,seeded, and
chopped (about 3 cups)
or tomatoes with juice (8 ounce) chopped
freshly grated Parmesan cheese
Instructions:
Instructions: Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly wont waste the broth!) and cook over low heat.

While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste.

Garnish each serving with a spoonful of Parmesan cheese and the Rosemary Croutons.

NOTES :
This is a Greens classic, and we make it throughout the year. Its the
flavor of the beans and their broth that makes this soup outstanding
we suggest Great Northern and small white beans, but cannellini and lima beans are also delicious. Cook the beans until they are thoroughly tender and be sure to include the fresh herbs and bay leaf.

This rustic soup is even better on the second day.

Curtis sez: "If you can find them, try using gigandes beans. These are

*huge* white beans, and are very flavorful and the large whole beans
in the soup make it have a hearty mouth-feel. I prefer to double the
amount of tomatoes as well, and I skip the Parmesan because the soup
is already quite rich."

MAKES 8 TO 9 CUPS

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