Free Recipe Bean Soup From Tuscany 2

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Bean Soup From Tuscany 2 Recipe

2 c Dried cannellini beans
-tomatoes
2 ea Red onions
1 oz Boiled ham
10 ea Sprigs fresh parsley leaves
1 oz Salt pork
1 ea Large celery stalk
1/4 c Plus 8 ts olive oil
2 ea Cloves garlic, peeled
Salt and freshly ground
1 tb Fresh basil
-pepper
1 ts Fresh rosemary leaves
1/2 ts Dried thyme OR 1/2
Coarse grained salt
-ts tarragon
3 ea Fresh tomatoes OR 3 drained
1 sm Savoy cabbage, 2 lbs
-canned imported Italian 8
ea Slices coarse Italian bread

Bean Soup From Tuscany 2 Preparation

Soak tghe beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 c of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 ts dried for each tb fresh, or to taste.

Cooking Temperature:

Recipe Serves: 6

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