tuscan bean soup
 
serves 8-10 
 
1 lb.  dried marrow beans, or other plump white bean
2 - 3 Tbsp  olive oil
2 clove  garlic, crushed
1 medium  onion, finely chopped
1   carrot, finely chopped
1 stalk  celery, finely chopped
2   leeks, finely chopped
1/2 tsp  dried rosemary, crushed
1/2 tsp  fennel seed, crushed
1/2 tsp  oregano, crushed
1 lb.  ham and ham bones
  salt and pepper to taste
 
soak beans in water overnight. drain the beans. 
heat olive oil in large pot, sauti vegetables and herbs over medium 
low heat until they begin to brown. 
add beans and ham to the pot with vegetables. cover with water and 
simmer gently until beans are very tender, about two hours, adding 
more water if needed. remove from heat and allow to cool enough to 
handle. 
remove ham and bones from the pot and discard bones. cut the ham 
into very small pieces and set aside. 
puree in blender, about half of the beans and vegetables. return 
puree to the pot. return ham pieces to the pot and stir well. adjust 
seasonings. 
 
presentation: 
garnish with toasted garlic bread croutons and grated parmesan cheese. 
 
chef says: 
it can sometimes be difficult to obtain specialty beans like the 
marrow beans asked for in this recipe. great northerns or other large 
white beans actually would be a fine substitute. 
 
source: http://www.hornplanet.com/food/beansoup.html 
 
 
 
 
 
 
(ID: 77380) Mirror: rec.food.recipes: Tue, Feb 10, 2004


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