Zuppa Di Fagioli - Tuscan White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A thick puree of cooked dried beans is at the heart of this substansial country soup from Tuscany. Serve it with some toasted Ciabatta to dunk (photo to follow later tonight). My mom made this soup on Father's Day and I could not believe how flavorful and delicious it was for a vegetarian soup (but I do I think an addition of pancetta would be divine! Read more !) Ingredients:
1 1/2 cups dried cannellini beans or other white bean (my mom uses canned to save time) |
2 turkish bay leaves |
5 tbsp olive oil |
1 medium onion, finely chopped |
1 large carrot, finely chopped |
1 stalk celery, finely chopped |
3 medium vine-ripened tomatoes, peeled and finely chopped |
2 cloves garlic, finely chopped |
2 teaspoons fresh thyme leaves (or sage or rosemary!) |
water |
kosher salt and freshly ground black pepper |
fresh lemon juice, to taste |
Directions:
1. Pick over the beans carefully, discarding any stones or other particles. Soak the beans overnight. Drain the next day. Place the beans in a large saucepan of water, bring to a boil and cook for 20 minutes, skimming any impurities off the top.
2. Drains beans and return to pan. Cover with cold water and bring to boil again. Add bay leaves and cook until the beans are tender, 1-2 hours. Remove the bay leaves.
3. Puree about 3/4 of the beans in pot with a handheld blender or a food processor, adding a little water if necessary.
4. Heat oil in a separate large saucepan. Stir in the onion and cook until softens. Add the carrot and celery and cook 5 minutes more. Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
5. Add the tomato mixture to the beans and the bean puree. Season with salt and pepper and simmer for 10-15 minutes.
6. Serve in indivudual soup bowls, sprinkled with a little freshly grated Parmigiano-Reggiano or a lemon slice.
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