Italian White Bean Soup

From Rita:

White beans have become one of my favorite foods.  They can make great dips, soups, and salad toppings.  They are a great source of clean protein and because of their fiber content beans are known to sustain us for long periods of time without feeling hungry.  The are nutrient rich as are many beans (excluding baked beans.. . too high in sugar).

Maybe it is time for you  to give beans a place on your menus at home ?  You can use the canned varieties or buy dry in bags and soak in plenty of cold water overnight.. changing the water at least once in the process.

  • 3 tablespoons olive oil
  • 6 medium cloves “fresh” garlic
  • 3  19 oz. cans white cannellini  beans rinsed and drained well
  • 6 cups chicken broth
  • 6 “plum” tomatoes roughly chopped ( about quarter size)
  • 3/4 cup “fresh” basil leaves chopped
  • 1/2 cup freshly grated Romano cheese
Place a soup pot over medium heat and pour in the oil.  Let it warm up and put in the garlic. Stay at the stove and move the garlic around the pan until you smell it’s aromas.  This will not take more than 1 minute.  Then put in the beans and the broth.
Immediately take out 3 cups and put into your food processor or blender and puree’ until smooth and put directly back into the soup pot.  Stir well, bring to a boil, and drop to a simmer.
Set the timer for 5 minutes and put in the tomatoes and basil.  DO NOT change the heat.  Continue to simmer for another 5 minutes.
Do not cook too long as you do not want the tomatoes to break down, but to soften only.  The finished soup has great texture and superb flavor.  Be sure to top it with some freshly grated Romano or Parmesan, whichever you prefer.  I use Romano to provide all the flavor one would need.    MANGIA!
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Posted on December 4, 2011, in Appetizers, Dinners, Soups, Vegetarian Options. Bookmark the permalink. Leave a comment.

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