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Tuscan Bean And Bread Soup

Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy

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