Tuscan Bean and Bread Soup
|Fennel bulb||1 Large, julienned|
|Yellow onions||2 , julienned|
|Garlic||4 Clove (20 gm), mashed|
|Olive oil||2 Tablespoon|
|Navy beans/Dry small white beans||1 Pound, soaked in water overnight (450 Gram)|
|Chicken broth||2 Quart (1.9 Liter)|
|Day old french bread loaf||1 , cut into cubes and soaked in 1 quart or 946 milliliter milk|
|Milk||1 Quart (Or 946 Milliliter, For Soaking Bread Cubes)|
|Parmesan cheese||2 Tablespoon (For Garnish)|
|Chopped fresh italian parsley||2 Tablespoon (For Garnish)|
In a 6 quart (6 1) stockpot, saute fennel, onion, and garlic in olive oil until very soft, about 20 minutes.
Drain beans and add to pot.
Add chicken stock and simmer until beans are tender.
Squeeze out the bread and mix into the soup until blended.
Season with salt and pepper to taste.
Serve in a large soup bowl and garnish with truffle oil, Parmesan cheese, and parsley.
Serving size: Complete recipe
Calories 3553 Calories from Fat 754
% Daily Value*
Total Fat 84 g129.5%
Saturated Fat 30.2 g151.1%
Trans Fat 0 g
Cholesterol 115 mg38.3%
Sodium 7306.7 mg304.4%
Total Carbohydrates 547 g182.2%
Dietary Fiber 133.7 g535%
Sugars 76.4 g
Protein 189 g378.6%
Vitamin A 78.5% Vitamin C 123.7%
Calcium 239.1% Iron 223.5%
*Based on a 2000 Calorie diet