Tuscan White Bean Soup
This Northern Italian classic is just as hearty and delicious as it was in our grandfathers’ generation. Tuscans place a hunk of rustic bread at the bottom of the bowl before adding the soup. The crust of bread soaks up soup and becomes a velvety “reward” waiting to be found.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 large leek, white part only, finely chopped
- 3 cloves garlic, finely chopped
- 3 tsp. fresh rosemary leaves
- 1 bay leaf
- 3 quarts vegetable stock
- 2 cups Great Northern beans, soaked overnight and drained
- 1 tsp. salt
- ½ tsp. ground white pepper
- 1 Tbsp. extra-virgin olive oil
- In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion, leeks, and garlic; cook 10 minutes, until onions turn translucent, stirring frequently. Add rosemary and bay leaf; cook 5 minutes more. Add stock and beans. Bring to a full boil; reduce heat to a simmer, and cook 1 hour, until beans are very tender and starting to fall apart.
- Carefully purée ⅔ of the soup in a blender; add back to rest of soup. Season with salt and white pepper. Serve with a few drops of extra-virgin olive oil sprinkled on top.