Still Life: Tuscan Bean Soup

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* 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.

 

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[Anita Shultz 0]

I have always loved this recipe. It is perfectly suited to crusty bread and well aged cheese. MMmmmmm.