Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 * Exported from MasterCook * Tuscan Bean Soup Recipe By : Still Life with Menu (1994), Mollie Katzen, page 44 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried white beans 2 medium-sized cloves garlic -- crushed 2 stalks celery -- chopped 2 medium-sized carrots -- sliced 1/2 pound fresh green beans cut in 1-inch lengths 6 scallions -- minced, up to 8 (whites only) 2 tablespoons butter or olive oil -- (or a combination) 2 teaspoons salt lots of freshly ground black pepper 2 teaspoons dried basil -- up to 3 2 1/2 cups stock or water (bean-cooking water- if possible) 3 tablespoons fresh lemon juice Parmesan cheese -- for the top minced fresh parsley -- for the top Preparation time: the soaked beans need about 1 1/2 hours to cook. After this, the soup takes 1 hour. Yield: 4 to 6 servings (easily multiplied). This is a vegetable soup featuring white beans and green beans in a lightly seasoned broth. There are several different varieties of white beans available. Great Northern beans work really well in this soup, but you can also use white pea beans. Unlike thicker bean soups, this one calls for cooking the beans until just tender, so they remain distinct and can float in the broth, rather than merge with it. The beans can be cooked up to several days in advance. The entire soup can also be made a day ahead as it reheats well. Just be sure to add the Parmesan and parsley to each serving just before bringing it to the table. 1. Soak the dried beans for several hours or overnight. Cook in plenty of gently boiling water until just tender (about 1 to 1 1/2 hours). Save any extra cooking water for the soup. 2. In a large, heavy soup pot, saute the garlic and all the vegetables in butter and/or olive oil, with the salt, pepper, and basil, over medium heat for about 5 minutes. Cover, turn the heat way down, and cook gently 10 to 15 minutes. 3. Add the beans and 2 1/2 cups liquid (bean-cooking water or plain water). Cover and simmer for 30 minutes. Add lemon juice and simmer 10 minutes more. 4. Serve hot, topped with Parmesan and parsley. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Anita Shultz Posted November 4, 2012 Report Share Posted November 4, 2012 I have always loved this recipe. It is perfectly suited to crusty bread and well aged cheese. MMmmmmm. Quote Link to comment Share on other sites More sharing options...
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