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home > recipes > soups > tuscan white bean soup with rosemary croutons
Serves 4. Rosemary Croutons 2 cloves fresh garlic, finely chopped 1/4 baguette, thinly sliced on a diagonal 1/4 teaspoon finely chopped fresh rosemary Preheat oven to 375 degrees F. Spread the garlic on the baguette slices; sprinkle with the rosemary. Bake on a baking sheet for 8 to 10 minutes, until the croutons are crisp and very lightly browned. Tuscan White Bean Soup with Rosemary Croutons 1 1/2 cups Great Northern beans, about 9 ounces, soaked overnight, drained, rinsed 1 cup dried small white beans, about 6 ounces, soaked overnight, drained, rinsed 2 quarts cold water 1 fresh rosemary sprigs 2 fresh sage leaves 2 bay leaves 1 medium yellow onion, diced, about 1.5 cups 1/2 teaspoon dried basil salt and pepper 6 cloves fresh garlic, finely chopped 1/4 cup dry white wine 1/2 pound tomatoes; peeled, seeded, and chopped, about 1 cup -OR- 1 8-ounce can tomatoes with juice, chopped freshly grated Parmesan cheese Rosemary Croutons Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly won't waste the broth!) and cook over low heat. While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste. Garnish each serving with a spoonful of Parmesan cheese and the Rosemary Croutons.

Tuscan White Bean Soup with Rosemary Croutons


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keyword: tuscan
keyword: white
keyword: rosemary
keyword: croutons
ethnicity: italian
recipes for soups
recipes by cjackson
Email Address:
(posted March 2, 2005)

Serves 4.

Rosemary Croutons
2 cloves fresh
garlic, finely chopped
1/4
baguette, thinly sliced on a diagonal
1/4 teaspoon finely chopped fresh
rosemary

Preheat oven to 375 degrees F. Spread the
garlic on the baguette slices; sprinkle with the rosemary. Bake on a baking sheet for 8 to 10 minutes, until the croutons are crisp and very lightly browned.

Tuscan
White Bean Soup with Rosemary Croutons

1 1/2 cups Great Northern
beans, about 9 ounces, soaked overnight, drained, rinsed
1 cup dried small white
beans, about 6 ounces, soaked overnight, drained, rinsed
2 quarts cold water
1 fresh
rosemary sprigs
2 fresh
sage leaves
2 bay leaves
1 medium yellow
onion, diced, about 1.5 cups
1/2 teaspoon dried
basil
salt and pepper
6 cloves fresh
garlic, finely chopped
1/4 cup
dry white wine
1/2 pound tomatoes; peeled, seeded, and chopped, about 1 cup
-OR-
1 8-ounce can tomatoes with juice, chopped
freshly grated
Parmesan
cheese
Rosemary Croutons

Drain and rinse the two types of beans. Place them in a soup
pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly won't waste the broth!) and cook over low heat.

While the
beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the
wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste.

Garnish each serving with a spoonful of Parmesan
cheese and the Rosemary Croutons.


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