Sunday, February 24, 2013

Tuscan White Bean Soup

Tuscan White Bean Soup


1 pound dried white navy beans
4 tablespoons olive oil
5 stalks celery, chopped
3 garlic cloves, finely minced
3 carrots, scrubbed and dice
3 leeks or small onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 cup lentils, rinsed
5 cups good-quality vegetable broth, 4 cups water
1 1/2 teaspoons fresh rosemary, chopped, or 1 teaspoon dried
Salt and freshly-ground black pepper, to taste
Juice of 1/2 lemon

1. Soak beans in water overnight, then drain and rinse well. Or use canned beans (rinsed).
2. Heat 2 tablespoons of the oil in a heavy-bottomed soup pot and add leeks/onion. Cook for 5 minutes, stirring frequently, until leeks/onion begin to soften. Add celery, garlic, and carrots and cook, stirring frequently, for 10 minutes. Add stock, rinsed navy beans, zucchini, squash, lentils, herbs, salt, and pepper. Bring soup to a boil, then cover, reduce heat, and allow to simmer over low heat for 1 hour.
3. Puree 3 cups of soup in a blender (to make the beans creamy) and pour back into the pot. Add lemon juice, and more self and pepper if needed.
Serves 6.

I got this recipe from my friend Natalie, so a special thanks to her for sharing!

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