White Bean Soup With Rosemary And Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables, Meats | Tuscan | Cheese, Lentils, Quick/easy, Soups, Tried | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Dried small white, navy |
| beans pick over discard | ||
| damaged | ||
| 3 | T | Olive oil |
| 1 | Yellow onion, minced | |
| 1 | Carrot, wash finely chopped | |
| 1 | Celery stalk, finely chopped | |
| 1 | t | Fresh rosemary, minced |
| 7 | c | Chicken OR vegetable stock |
| or water | ||
| Salt | ||
| Pepper, freshly ground | ||
| 1/2 | c | Parmesan, freshly grated |
| 1 | T | Fresh parsley, minced |
INSTRUCTIONS
This is a sturdy soup that makes a meal in itself. Itis popular in northern Italy, especially Tuscany. You may substitute other dried beans such as garbanzo, white kidney beans or cannellini beans. Garnish with croutons if desired. Soak the beans in lots of water for at least three hours. Drain. Cook the onioin, carrot and celry in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender -- about an hour and a half. Cool slightly. Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings. Ladle the soup into bowls and garnish with cheese and parsely and serve at once. Adapted for MM from Williams-Sonoma Kitchen Library: Soups - Time-Life Books - ISBN 0-7835-0279-6 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 7.3mg
Sodium: 184.2mg
Potassium: 55.4mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 3.4g