Tuscan Bean Soup
- 10 ozs dried beans (combination of cannellini beans, pinto beans and kidney beans)
- 8 cloves garlic, whole
- 1 oz extra virgin olive oil
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 6 cups chicken broth
- 1 oz butter
- 1 medium white onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, peeled and diced
- 3 small bay leaves
- 1 cup Chardonnay or other white wine
- 3/4 lb tomatoes, peeled and seeded. Chopped, with juices saved.
- Salt and pepper, to taste
- Soak the beans overnight or for at least 4 hours. Pick through and remove any stones or other “debris” you may find. Place beans, garlic cloves, 1/2 the olive oil and 1/2 the herbs in a pot with the stock and simmer at a VERY low heat for approximately 1.5 – 2 hours until the beans are tender yet still whole. Remove from heat and let settle in the cooking liquid.
- Heat butter in sauce pan and add the onions, carrots, celery and the rest of the herbs. Season with salt and pepper. Cook until all the vegetables are tender. Add white wine and tomato with juice. Let it reduce by half. Add the beans and simmer for at least 20 minutes. Be careful to keep most of the beans whole. Season with salt and pepper to taste. Be careful when re-heating so that the beans stay whole.
Option: You can add pancetta or Tuscan kale to the mix to add additional flavor.