Soup’s on!

Simona of bricole is hosting the fifth edition of Is My Blog Burning’s My Legume Love Affair, which challenges participants to show off how they use beans and legumes in sweet and savory applications. It’s chilly these days, and I had a bag of dried Great Northern beans I’ve been wanting to use in soup. So, I made Tuscan White Bean Soup, which is my riff on a classic Italian dish. Susan of The Well-Seasoned Cook oversees MLLA, which is hosted monthly by a different blogger; check out her site for upcoming legume events. I can’t wait to see what other bloggers have done. In the meantime, here’s my contribution to the November event.

 

Tuscan White Bean Soup

Tuscan White Bean Soup

 

Tuscan White Bean Soup

If you don’t have cooked dried beans on hand, you can substitute an equal amount of canned Great Northerns, cannellinis, navy beans, or even chickpeas. Be sure to rinse and drain the canned beans, and you may want to adjust the amount of salt in the recipe. If you happen to have a Parmigiano-Reggiano rind on hand, you can add it to the soup while it simmers (discard before serving). For a light supper, serve with crusty bread and a green salad.

1/4 cups extra-virgin olive oil

2 cups chopped onion (1 large)

4 minced garlic cloves

4 cups cooked dried Great Northern beans

4 cups chicken or vegetable broth

1 (14.5-ounce) can diced tomatoes

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried rosemary

1 1/2 teaspoons balsamic vinegar

Freshly grated Parmigiano-Reggiano cheese (optional)

Fresh rosemary sprigs, for garnish (optional)

1. Heat a Dutch oven or large saucepan over medium heat. Add oil. Add onion and garlic. Cook 10 minutes, stirring occasionally or until the onion is very tender. Add beans, broth, tomatoes, salt, pepper, and rosemary; bring to a boil. Reduce heat, and simmer, uncovered, for 45 minutes. Stir in the vinegar. Puree, using an immersion blender (or transfer soup to a regular blender or food processor); adjust the seasonings, if needed. Serve topped with grated cheese and a rosemary sprig. Yield: 6 cups (4-6 servings).

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