Tuscan White Bean Soup

Tuscan White Bean Soup

A hearty, rustic soup made from dried white beans and vegetables.

Ingredients

2 cups dried cannellini or Great Northern beans
2 tablespoons olive oil
1 cup diced onion
1 cup sliced carrots
1 cup sliced celery
6 cup water or vegetable stock
1-1/2 teaspoon dried thyme
1-1/2 teaspoon dried crushed rosemary
2 dried bay leaves
Sea salt and freshly ground pepper
3 cups (packed) coarsely chopped fresh lacinato kale, tough stems removed
1 cup freshly grated Parmesan cheese

Instructions

1. Wash and sort beans then soak overnight in a brine of 3 quarts water and 2 tablespoons sea salt.
2. In the morning drain and rinse beans and put in a soup pot. Add 6 cups water or vegetable stock, thyme, rosemary, and bay leaves. Bring to a boil then simmer 45 minutes or until beans are tender.
3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion, carrots, and celery and cook 5 minutes or until slightly soft. Add to the cooked beans and season with salt and pepper to taste. Cook 15 minutes more or until vegetables are tender.
4. When ready to serve add kale to simmering soup and cook 3 minutes or until it has wilted. Remove bay leaves and adjust seasoning. To serve, ladle soup into bowls and sprinkle with Parmesan cheese.

Adapted from a recipe by Betty Rosbottom distributed by Tribune Media Services. She recommends pairing the soup with a green salad and offering a bowl of clementines and some biscotti for dessert.