Tuscan Bean Soup With Caramelized Onions And Sun-dried To
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Tuscan | Shelf life, Shelf2 | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Presoaked great northern |
| beans | ||
| 2 | Onions | |
| 2 | T | Canola oil |
| 2 | t | Sugar |
| 1 1/2 | c | Sun-dried tomatoes |
| 2 1/2 | t | Thyme |
| 3 | T | Extra virgin olive oil |
| 1/4 | c | Chopped fresh parsley |
| 3 | T | Balsamic vinegar, to taste |
| 3 to 4 | ||
| Salt and fresh ground black | ||
| pepper to taste | ||
| Grated parmesan cheese | ||
| garnish |
INSTRUCTIONS
Bring presoaked beans to a boil with 8 cups water. Simmer for 1 1/2 hours (until beans are tender). While beans are cooking, saut onions in canola oil with sugar. Once onions are soft, lower heat and continue cooking 20-25 minutes (until onions are a rich brown color). Cover tomatoes with boiling water, let sit 4-5 minutes. Drain (reserving soaking liquid) and dice. Once beans are tender, add thyme, olive oil, salt and pepper, onion, tomatoes, parsley, vinegar and enough of the tomato soaking liquid to bring soup to desired consistency. Serve topped with parmesan cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2278
Calories From Fat: 731
Total Fat: 83.4g
Cholesterol: 149.7mg
Sodium: 4461.9mg
Potassium: 5928.2mg
Carbohydrates: 256g
Fiber: 75.6g
Sugar: 57.1g
Protein: 141.3g