White Bean Soup With Rosemary and Parmesan |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This sturdy, but tasty bean soup is from the Williams-Sonoma Kitchen Library, Beans & Rice . Be sure to top with freshly grated Parmesan cheese and serve with hot crusty whole-wheat bread, dipped in olive oil. Ingredients:
1 1/2 cups dried small white navy beans |
3 tablespoons olive oil |
1 yellow onion, finely chopped |
1 carrot, peeled and finely chopped |
1 stalk celery, finely chopped |
2 garlic cloves, minced |
1 teaspoon fresh rosemary, minced |
7 cups chicken stock or 7 cups vegetable stock |
salt, to taste |
fresh ground pepper, to taste |
1/2 cup freshly grated parmesan cheese |
1 tablespoon fresh parsley, chopped |
Directions:
1. Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
2. In large pot over medium heat, warm olive oil.
3. Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
4. Add garlic and rosemary and continue to saute for 3 minutes.
5. Add drained beans and stock.
6. Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
7. Remove from heat and let cool slightly.
8. Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
9. Season to taste with salt and pepper.
10. Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
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