Tomato, White Bean, and Sorrel Soup

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* Exported from MasterCook *

 

Tomato, White Bean, and Sorrel Soup

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dry white beans -- sorted and soaked overnight

6 cups cold water

1 bay leaf

1 fresh marjoram sprig

2 fresh sage leaves

2 fresh thyme sprigs

1 tablespoon light olive oil

1 medium yellow onion -- diced, about 2 cups

6 garlic cloves -- finely chopped

1/2 cup dry sherry

2 pounds fresh tomatoes -- peeled, seeded, and pureed

OR

1 28 oz can tomatoes -- with juice, pureed

30 fresh sorrel leaves -- stems removed, bundled together

and thinly sliced across the bundle - about 2 cups

sugar

2 tablespoons chopped fresh herbs: parsley, marjoram,

and thyme

grated Parmesan, Gruyere, or Asiago cheese

salt and pepper

1/4 teaspoon dried thyme

1 medium carrot -- diced, about 3/4 cup

 

The sorrel will lose its bright green color as soon as it's heated, but overlook

the faded hue; its the lemony sorrel flavor that makes this soup so distinctive.

 

Rinse and drain the beans. Place them in a medium-size saucepan with the water,

bay leaf, and fresh herbs. Bring to a boil, then reduce the heat to mediuum and

simmer, uncovered, until the beans are tender, 25 to 30 minutes. It's fine if

they're soft and breaking down. Leave the cooked beabs in their broth until

you're ready to add them to the soup.

 

While the beans are cooking, heat the olive oil in a soup pot; add the onion,

1/2 teaspoon salt, a pinch of pepper, and the dried thyme. Saute over medium

heat until the onion begins to soften, about 5 to 7 minutes. Add the carrots

and saute until tender, about 5 minutes, then add the garlic and saute for 1 to

2 minutes. Add the sherry and cook for 1 or 2 minutes, until the pan is almost

dry.

 

Add the tomatoes to the onions and carrots with 1/2 teaspoon salt and cook for

about 10 minutes. Add the beans and their broth, the sorrel, and 1/2 teaspoon

salt. Cover and cook over low heat for 30 minutes. If the soup needs body,

puree 1/2 cup of the cooked beans in some of their broth, then return to the

soup. You may need to thin it with a little water or stock. Add more salt and

pepper to taste, then add a few pinches of sugar to balance the flavors if the

soup is acidic. Stir in the fresh herbs just before serving. Garnish each

serving with a generous spoonful of cheese.

 

Yield:

" 8 cups "

 

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Per serving: 563 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g

Protein; 96g Carbohydrate; 0mg Cholesterol; 226mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 18 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0