Moosewood: Tuscan Bean Soup

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* Exported from MasterCook *

 

Tuscan Bean Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 100

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups diced onions

1 cup peeled and diced carrots

4 garlic cloves -- minced or pressed

1 tablespoon olive oil

15 large fresh sage leaves

6 cups cooked pinto or Roman or small red -- see note

or white beans

(three 15- or 16-ounce cans -- undrained)

3 cups Basic Light Vegetable Stock -- up to 4

(see separate recipe)

OR Garlic Stock

(see separate recipe)

OR bean-cooking liquid or water

salt and ground black pepper -- to taste

 

Serves 6 To 8. Yields 8 1/2 Cups. Total Time: 30 Minutes

 

Slice a juicy tomato or two. Put out a good crusty loaf of bread and some

fruity green olive oil. Then bring in steaming bowls of this thick and

nourishing bean soup, flavored with sage and garlic, for an irresistible

repast.

 

In a Daily Special, the dense, earthy quality of Tuscan Bean Soup is best

offset by a light, crisp salad. Fresh garlic bread or slices of a dark

loaf are wonderful alongside. Fresh fruit is the perfect dessert.

 

Made with canned beans, this is a tasty quick-and-easy soup. Made with

freshly cooked beans, the results are superior: beans firm to the eye and

tender to the teeth.

 

Note: 2 cups of dried beans will yield about 6 cups cooked. Anasazi

beans, grown in the southwestern United States, resemble small pinto beans,

have good flavor, and are another nice choice for this soup.

 

In a soup pot, sauté the onions, carrots, and garlic in the olive oil on

medium-low heat until the onions are translucent and the carrots are

tender, about 10 minutes. Stack the sage leaves and cut them crosswise

into thin strips. Stir the sage into the vegetables. Add the cooked beans

and 3 cups of the stock, bean-cooking liquid, or water. Continue to cook

on medium heat, stirring occasionally, until the soup is hot and simmering,

5 to 10 minutes.

 

Carefully ladle about 3 cups of the soup into a blender and puree until

smooth. Stir the puree back into the soup. If you wish, add more stock or

water for a less thick consistency. Add salt and pepper to taste.

 

Gently reheat the soup and serve hot.

 

Variations Drizzle some extra-virgin olive oil onto each serving or top

with sautéed mushroom slices or croutons. Or, when stirring in the beans

and cooking liquid, add cooked grains, such as wheat-berries or spelt, or

cooked greens such as escarole or mustard greens.

 

Per 9.5-Ounce Serving: 293 Calories, 15.3 G Protein, 3.1 G Fat, 53.3 G

Carbohydrates. 0.6 G Saturated Fatty Acids, 0 Mg Cholesterol, 105 Mg

Sodium, 16.6 G Total Dietary Fiber

 

 

 

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