Original Tuscan White Bean Soup
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|White of leek||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Fresh rosemary leaves/1 tsp. dried rosemary||3 Teaspoon|
|Vegetable stock/Water||3 Quart|
|White beans||2 Cup (32 tbs), soaked overnight if desired (Large Beans, Such As Great Northern Beans)|
|White pepper||To Taste|
|Extra virgin olive oil||1 Tablespoon (Very High Quality)|
1. In a large soup pot over medium heat, heat olive oil 1 minute. Add onion, chopped leek, and garlic; cook 10 minutes until onion turns translucent, stirring frequently. Add rosemary and bay leaf. Cook 5 minutes more. Add stock and beans, and bring to a full boil.
2. Reduce heat to a simmer and cook 90 minutes, until beans are very tender and start to fall apart. (Cooking time will vary depending on the age of the beans and whether they were soaked—assume 30 minutes less for soaked beans.)
3. Remove bay leaf. Carefully puree two-thirds of the soup in a blender, and then add it back to the soup in the pot. Season to taste with salt and white pepper. Serve with a few drops of fine extra-virgin olive oil sprinkled on top.