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Tuscan Bean Soup

Tuscan Bean Soup

Name: Tuscan Bean Soup
Yield: 4 servings
Ingredients: 350g dried Cannelini Beans350g Onions6 sticks Celery450g Tomatoes60ml Olive Oil2 cloves Garlic1.4 liters light Stock15ml fresh chopped Thyme or SageSalt and Peppergrated Parmesan cheese, to serve

By Greg

Total Time: 0 min

This thick wholesome soup is a meal in itself. In Italy, it comes in a variety of guises, but always with cannelini beans beans and differing vegetables according to the season. Preparation time is 14 hours, including overnight soaking, and cooking time is 1 1/2 hours.

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Tuscan Bean Soup

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 13 April, 2004

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Ingredients

350g dried Cannelini Beans350g Onions6 sticks Celery450g Tomatoes60ml Olive Oil2 cloves Garlic1.4 liters light Stock15ml fresh chopped Thyme or SageSalt and Peppergrated Parmesan cheese, to serve

Instructions

Cover the beans with cold water and soak overnight. Drain, cover with fresh water and boil in a covered pan for about 50 minutes, or until tender. Drain, reserving the cooking liquor. Purée half the beans with 300ml cooking liquor until smooth.
Roughly chop the onions and celery. Skin, quarter, de-seed and roughly chop the tomatoes, reserving the juices.
Heat the oil in a large saucepan. Add the onion, celery, and crushed garlic. Cook over a moderate heate until beginning to brown.
Stir in the stock, tomatoes, and juices, whole beans and bean purée with thyme or sage and seasoning. Bring to the boil, cover and simmer for about 40 minutes, or until all the ingredients are tender. Serve with plenty of freshly grated parmesan cheese.
To freeze, pack and freeze without the parmesan cheese. To use, thaw overnight at cool room temperature, then reheat.