V. Planet: Tuscan White-Bean Soup

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* Exported from MasterCook *

 

Tuscan White-Bean Soup

 

Recipe By : Vegetarian Planet by Didi Emmons, page 108

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound white navy beans

4 tablespoons olive oil

3 leeks -- (about 1 pound)

both green and white parts -- chopped fine

OR 3 cups chopped onions

5 celery stalks

3 garlic cloves -- minced

1 1/2 cups minced carrots -- (about 3 carrots)

1 small fennel bulb -- cored

trimmed and minced

5 cups water

OR Roasted Vegetable Stock

OR Carrot-Fennel Broth

(see separate recipes)

1 1/2 teaspoons chopped fresh rosemary

OR 1 teaspoon dried rosemary

1/2 teaspoon ground fennel seed -- (optional), up to 1

1 teaspoon salt or more -- or more, to taste

Fresh-ground black pepper -- to taste

2 tablespoons lemon juice

(from about 1/2 lemon)

1/3 cup grated Parmesan or Asiago cheese

 

Serves 6

 

This Italian soup traditionally combines a ham bone, white beans,

vegetables, rosemary, and a lot of olive oil. After hours of stewing, the

soup is partly puréed to give it a delicious creaminess. To gather the

flavor traditionally provided by the ham bone, my vegetarian version

slow-cooks fennel, leeks, celery, and carrots. I also add fennel seed and

lemon to give the soup more depth. As in the original, Parmesan cheese and

olive oil are stirred in at the end, creating a soup that is creamy and rich.

 

1. Soak the beans overnight in at least 3 quarts of water, or use the

quick-soak method: Bring a large pot of water to a boil, and add the

beans. Boil them for 5 minutes, then let them soak in the water for 1

hour. After soaking the beans according to either method, drain them and

rinse them well.

 

2. in a heavy stockpot, heat 2 tablespoons of the olive oil over medium

heat. Add the leeks or onions, and cook for 5 minutes, stirring

frequently. Add the celery, garlic, carrots, and fennel. Cook for 10

minutes, stirring frequently. Add the water or stock, the rinsed navy

beans, the herbs, and the salt and pepper. Bring the soup to a boil, then

reduce the heat and let the soup simmer over low heat, covered, for 1 hour.

 

3. Ladle 3 cups of the soup into a blender or food processor. Purée this

portion, then pour it back into the pot of soup. Correct the seasonings,

adding the lemon juice and perhaps more salt or pepper. Ladle the soup

into bowls, spoon the remaining olive oil over, and sprinkle on the

cheese. Serve at once.

 

Variation: Instead of spooning 2 tablespoons olive oil over the soup,

pan-fry six small pieces of bread in the oil, then float a slice on top of

each bowl of soup. Sprinkle the Parmesan over.

 

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