white bean soup with rosemary

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White Bean Soup with Rosemary and Parmesan

Yield: 6 servings

 

1 1/2 c (10-1/2oz/330 g) dried small white (navy) beans pick over; discard

damaged

3 T Olive oil

1 Yellow onion; minced

1 Carrot; wash; finely chopped

1 Celery stalk; finely chopped

1 t Fresh rosemary; minced

7 c (56 fl oz/1.75 l) chicken or vegetable stock or water

Salt

Pepper; freshly ground

1/2 c Parmesan; freshly grated

1 T Fresh parsley; minced

 

Soak the beans in lots of water for at least three hours. Drain.

Cook the onion, carrot and celery in heated oil for about 10 minutes or

until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans

and stock, reduce the heat to low and simmer, uncovered, until tender -

about an hour and a half. Cool slightly.

Place one-third of the bean mixture in a blender or processor and puree

until smooth. Return to soup and reheat. Adjust seasonings.

Ladle the soup into bowls and garnish with cheese and parsley and serve at

once.

 

----- Mediterranean White Bean Soup

 

Yield: About 6 cups

 

Simple and aromatic, this is what used to be called a " pantry soup " , because

it uses household staples. Feel free to add a touch of extra chopped fresh

herbs such as thyme, fennel leaves or sage.

 

1 cup large, dried white beans, such as cannellini or great Northern

7 cups water

1/4 teaspoon dried rosemary

8 cloves garlic, chopped or sliced

1/2 cup chopped ripe tomatoes

1/4 cup chopped fresh parsley

1/4 cup extra-virgin olive oil

4 teaspoons red wine vinegar

2 teaspoons salt

1/2 teaspoon ground black pepper

 

Pick over, rinse and soak beans. Drain and place in a soup pot along with

water, rosemary and garlic. Bring to a boil, reduce the heat, and simmer

until the beans are tender, 1 to 1 1/2 hours. Stir in tomatoes, parsley,

olive oil, vinegar, salt and pepper. Ladle into warmed bowls.

 

 

Tuscan White Bean Soup W/Rosemary Croutons

Yield: 4 Servings

 

Ingredients

 

1 1/2 c great northern beans; about

-9 ounces

1 soaked overnight; drained,

-rinsed

1 c white beans; about 6 ounces

1 (dried, small variety)

1 soaked overnight; drained,

-rinsed

2 qt cold water

1 fresh rosemary

2 fresh sage

2 bay leaves

1 md yellow onion; diced;about

-1.5 cups

1/2 ts dried basil

1 salt and pepper

6 cl fresh garlic; finely chopped

1/4 c dry white wine

1/2 lb tomatoes; peeled,seeded, and

1 chopped (about 3 cups)

1 or tomatoes with juice; (8

-ounce) chopped

1 freshly grated parmesan

-cheese

1 rosemary croutons

 

Instructions

 

Drain and rinse the two types of beans. Place them in a soup pot and

add the water, rosemary, sage, and bay leaves. Bring to a boil, then

reduce the heat and simmer, uncovered, until the beans are very soft

and beginning to break apart, 30 to 35 minutes. Remove the herbs and

set aside 1 cup whole beans to add to the soup later. Pass the

remaining beans through a food mill, adding their broth and water as

needed, then return them to the soup pot (NOTE from Curtis: I assume

she meant " return them and the rest of their cooking broth to the soup

pot " ; I certainly won't waste the broth!) and cook over low heat.

 

While the beans are cooking, water-saute the onion, basil, 1/2

teaspoon salt, and a few pinches of pepper over medium heat until the

onion is tender, about 7 minutes. Add the garlic and saute for about 2

minutes, then add the wine and cook for 1 or 2 minutes, until the pan

is nearly dry. Add the tomatoes and simmer for 10 minutes, then

combine with the pureed beans. Add the cup of whole beans, 1/2

teaspoon salt, and a few pinches of pepper. Cover and cook over low

heat for 30 minutes. Thin with a little water if needed and add salt

and pepper to taste.

 

Garnish each serving with a spoonful of Parmesan cheese and the

Rosemary Croutons.

 

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

 

Per serving: 440 Calories (kcal); 1g Total Fat; (3% calories from fat); 28g

Protein; 80g Carbohydrate; 0mg Cholesterol; 39mg Sodium

Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES :

 

This is a Greens classic, and we make it throughout the year. It's

the

flavor of the beans and their broth that makes this soup

outstanding

-- we suggest Great Northern and small white beans, but cannellini

and

lima beans are also delicious. Cook the beans until they are

thoroughly tender and be sure to include the fresh herbs and bay

leaf.

This rustic soup is even better on the second day.

 

Curtis sez: " If you can find them, try using gigandes beans. These

are

*huge* white beans, and are very flavorful and the large whole

beans

in the soup make it have a hearty mouth-feel. I prefer to double

the

amount of tomatoes as well, and I skip the Parmesan because the

soup

is already quite rich. "

 

MAKES 8 TO 9 CUPS

 

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