Tuscan White Bean Soup with Rosemary Croutons
submitted by cjackson 
serves 4. 
  rosemary croutons
2 clove  fresh garlic, finely chopped
1/4   baguette, thinly sliced on a diagonal
1/4 tsp  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 cup  great northern beans, about 9 ounces, soaked overnight,
  drained, rinsed
1 cup  dried small white beans, about 6 ounces, soaked overnight, drained,
2 quart  cold water
1   fresh rosemary sprigs
2   fresh sage leaves
2   bay leaves
1 medium  yellow onion, diced, about 1.5 cups
1/2 tsp  dried basil
  salt and pepper
6 clove  fresh garlic, finely chopped
1/4 cup  dry white wine
1/2 lb.  tomatoes; peeled, seeded, and chopped, about 1 cup
1   8ounce 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. 
international recipes online 
on-line culinary discussion at food.chat: 
(ID: 3180) Mirror: rec.food.recipes: Thu, Mar 17, 2005

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