Tuscany Bean Soup

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Tuscany Bean Soup

 

2 cups dried cannellini beans

2 red onions

10 sprigs fresh parsley leaves

1 large celery stalk

2 cloves garlic, peeled

1 tablespoon fresh basil

1 teaspoon fresh rosemary leaves

coarse grained salt

3 fresh tomatoes or 3 canned Italian tomatoes, drained

1/4 cup plus 8 teaspoon olive oil

salt and freshly ground pepper

1/2 teaspoon dried thyme or tarragon

1 savoy cabbage, about 2 pounds

8 slices coarse Italian bread

 

Soak the beans overnight in cold water, rinse and

drain. Coarsely chop one onion, parsley, celery,

garlic, basil and rosemary. Place in stockpot. Add

beans, coarse-grain salt to taste and 5 quarts of cold

water. Cover and bring to a boil over medium heat,

then simmer for about 1 1/2 hours.

Meanwhile, finely chop the remaining onion, chop up

the tomatoes Heat 1/4 cup of the oil and lightly sauté

the onion, for about 10 minutes, then add the

tomatoes. Taste for salt and pepper and add the thyme

or tarragon. Simmer for about 10 minutes, then set

aside.

Clean and wash the cabbage. Cut into 1/2 inch strips.

When the beans have finished cooking, remove about

half the beans and vegetables with a slotted spoon and

purée in a food processor. Return the purée to the

stockpot and add enough cold water to make about 4

quarts liquid and bring to a boil. Add cabbage and

simmer about 25 minutes, then add tomatoes and onion

to the stockpot and simmer 5 minutes longer.

Toast the slices of bread and place in each individual

soup bowl. Ladle the soup over the bread and serve,

adding a teaspoon of olive oil to each serving. Serves

6.

 

 

 

 

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