Tuscan bean soup with caramelized onions and sun-dried toma

Yield: 1 servings

Measure Ingredient
2½ cup Presoaked great northern beans
2 mediums Onions
2 tablespoons Canola oil
2 teaspoons Sugar
1½ cup Sun-dried tomatoes
2½ teaspoon Thyme
3 tablespoons Extra virgin olive oil
¼ cup Chopped fresh parsley
3 tablespoons Balsamic vinegar; (to taste) (3 to 4)
\N \N Salt and fresh ground black pepper; (to taste)
\N \N Grated parmesan cheese; (garnish)

Bring presoaked beans to a boil with 8 cups water. Simmer for 1½ hours (until beans are tender). While beans are cooking, saut‚ onions in canola oil with sugar. Once onions are soft, lower heat and continue cooking 20-25 minutes (until onions are a rich brown color). Cover tomatoes with boiling water, let sit 4-5 minutes. Drain (reserving soaking liquid) and dice. Once beans are tender, add thyme, olive oil, salt and pepper, onion, tomatoes, parsley, vinegar and enough of the tomato soaking liquid to bring soup to desired consistency. Serve topped with parmesan cheese.

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