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Tuscan White Bean Soup

Tuscan White Bean Soup

November 18, 2016

Soup Recipes

Nutritive Information

  • Calories: 172 Kcal
  • Fat: 3 g
  • Carbohydrate: 27 g
  • Protein: 11 g
  • Fiber: 10 g
  • Sodium: 393 mg.

Ingredients

  • Dried navy beans: 1 cup
  • Cold water, enough to cover beans
  • Leek: 1 , white part only, cut into 1-inch pieces
  • Coarsely chopped onion: 3/4 cup
  • Chopped carrot: 1/2 cup , in 3/4-inch pieces
  • Celery chopped:1/2 cup , in 3/4-inch pieces
  • Flat-leaf parsley leaves: 1/4 cup , loosely packed
  • Extra virgin olive oil: 1 Tbsp.
  • Reduced-sodium vegetable or chicken broth: 4 cups
  • Water: 2 cups
  • Finely chopped fresh rosemary: 1 tsp.
  • Salt and freshly ground pepper

Instructions

  • Place beans in deep pot and cover with cold water to 1-inch above beans. Bring water to boil and simmer, uncovered, for 1 minute. Off heat, cover and let beans sit for 1 hour. Drain beans.
  • In same pot, cover beans with cold water to 2-inches above beans. Over medium-high heat, bring just to gentle boil. Cover pot partway so it does not boil over, and simmer beans until soft and creamy, 45-60 minutes. Set beans aside in cooking liquid until ready to use. Or, if not using within 4 hours, drain cooled beans and refrigerate, tightly covered, for up to 4 days.
  • In food processor, pulse leek, onion, carrot, celery and parsley until finely chopped and moist.
  • In medium Dutch oven or small soup pot, heat oil over medium-high heat. Add chopped vegetables and cook, stirring, until they soften, 5 minutes. Cover tightly, reduce heat and gently cook vegetables until they let their juices, 10 minutes. Increase heat and cook vegetables until golden, 8 minutes, stirring occasionally.
  • Add broth, 2 cups water and rosemary. Simmer, covered, until vegetables are very soft, 20 minutes. Off heat, use immersion blender to whirl soup until partly pureed, with some vegetables bits remaining.
  • Add 2 cups drained cooked beans to soup. Return pot to heat and cook until beans are heated through. Season soup to taste with salt and pepper. Divide soup among 6 deep soup bowls. If desired garnish with Fried Leek. Or pass grated Parmesan cheese on the side.

Serves

6 Servings

Notes

From AICR

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