| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tuscan |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Presoaked great northern beans |
| 2 |
md |
Onions |
| 2 |
tb |
Canola oil |
| 2 |
ts |
Sugar |
| 1 1/2 |
c |
Sun-dried tomatoes |
| 2 1/2 |
ts |
Thyme |
| 3 |
tb |
Extra virgin olive oil |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
tb |
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.
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