White bean soup with rosemary and parmesan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Beans, dried small white (navy) |
| 3 | tablespoons | Olive oil |
| 1 | Yellow onion; finely chopped | |
| 1 | Carrot; peeled; finely chopped | |
| 1 | Celery stalk; finely chopped | |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Fresh rosemary; minced |
| 7 | cups | Chicken or vegetable stock or water salt and freshly ground pepper |
| ½ | cup | Freshly grated Parmesan cheese |
Directions
A sturdy soup that is a meal in itself, this is a popular dish in northern Italy, especially Tuscany, where the locals are nicknamed mangiafagioli, or "bean eaters." Feel free to substitute other dried beans such as chick-peas (garbanzo beans), white kidney beans or cannellini beans. If you like, garnish with croutons in addition to the Parmesan and parsley.
Pick over and discard any damaged beans or stones. Rinse the beans.
Place in a bowl, add plenty of water to cover and soak for about 3 hours. Drain the beans and set aside.
In a large soup pot over medium heat, warm the olive oil. Add the onion, carrot and celery and saute, stirring, until the vegetables are soft, about 10 minutes.
Add the garlic and rosemary and continue to saute for 3 minutes. Add the drained beans and the stock or water. Bring to a boil, reduce the heat to low and simmer gently, uncovered, until tender, 1- 1-½ hours. Remove from the heat and let cool slightly.
Place one-third of the bean mixture in a blender or in a food processor fitted with the metal blade. Puree until smooth. Return the puree to the soup and reheat gently. Season to taste with salt and pepper.
Ladle the soup into individual bowls. Garnish with the Parmesan cheese and parsley and serve immediately.
Source: Williams-Sonoma Kitchen Library: Beans and Rice Submitted By JOEL EHRLICH On 11-09-95