Tuscan Bean Soup
Ingredients
| 2 cups canned cannellini beans drained | ||
| 2 large onions peeled | ||
| 6 celery stalks | ||
| 1 lb ripe tomatoes | ||
| 1/4 cup olive oil | ||
| 2 cloves of garlic minced | ||
| 6 cups of vegetable stock | ||
| 1 tbs chopped fresh thyme | ||
| Kosher or sea salt and fresh cracked black pepper to taste | ||
| Parmesan cheese for garnish | ||
| basil leaves for garnish |
This is a classic soup from Tuscany. It has deep rich flavor and super silky texture. It is super good on a cold winter afternoon. This soup will take about 1 hour from start to finish..
- Drain the beans and put them into a sauce pan.Cover with fresh water and boil for about 5 minutes.
- Put half the beans in a blender of food processor and add about 1 cup of the cooking water and puree until smooth.
- Roughly chop the onions and celery.
- Peel and chop the tomatoes.
- Heat the oil in a large sauce pan. add the onions , celery and garlic and cook over medium heat for about 5 minutes.
- Stir in the tomatoes, stock, whole beans, and the bean puree.
- Add the thyme, and season with salt and pepper. bring to boil.
- Reduce heat and simmer covered until vegetables are tender.About 20 minutes.
- Serve hot sprinkled with Parmesan cheese and crusty bread.
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