Tuscan White Bean and Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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For a perfect summer supper, serve this hearty country soup with crusty bread, a tossed green salad and a glass of chilled white wine.Summer's vine-ripened tomatoes are a must for this soup! Originally from an August 1984 issue of Bon Apetit in a Great Tomato Recipes article. Ingredients:
1 lb great northern bean |
4 cups chicken stock, preferably homemade |
2 bay leaves |
1/3 cup olive oil |
3/4 lb onion, thinly sliced |
4 medium celery ribs, thinly sliced |
3 medium carrots, thinly sliced |
1/3 lb pancetta, cut into 1/4-inch dice |
10 ounces smoked ham, coarsely diced |
2 teaspoons sugar |
4 garlic cloves, minced |
5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large) |
1/4 cup fresh lemon juice |
salt & freshly ground black pepper |
minced fresh parsley (garnish) |
Directions:
1. Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
2. Add stock and bay leaves to beans.
3. Simmer until tender, about 1 hour.
4. Heat oil in heavy large saucepan over medium-high heat.
5. Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
6. Add pancetta and stir until translucent,about 3 minutes.
7. Add ham, sugar and garlic and stir 5 minutes.
8. Stir in tomatoes and bring to a boil.
9. Reduce heat to simmer.
10. Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
11. Blend in lemon juice;season with salt and pepper.
12. Let soup stand at room temperature several hours.
13. Garnish with parsley before serving.
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