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.