White Bean Soup With Gremolata |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Adapted from January 2006 Southern Living Ingredients:
4 celery ribs, diced |
1 red onion, diced |
1 white onion, diced |
4 garlic cloves, minced |
1 teaspoon canola oil |
4 cups chopped seeded tomatoes |
4 (16 ounce) cans white beans, rinsed and drained |
4 cups chicken broth |
1/4 cup loosely packed fresh parsley leaves |
2 fresh thyme sprigs |
1 bay leaf |
salt & pepper |
1 dash hot sauce (optional) |
gremolata |
1/4 cup loosely packed parsley |
4 garlic cloves |
2 tablespoons parmesan cheese, grated |
1 tablespoon lemon rind, grated |
1 tablespoon water |
1 teaspoon herbes de provence |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. For soup:.
2. Saute' first 4 ingredients in hot oil in a dutch oven over medium-high heat 5-10 minutes or until tender.
3. Add tomatoes and cook, stirring occasionally, 5 minutes. Add beans and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, at least 30 minutes.
4. Remove and discard thyme sprigs and bay leaf. Stir in salt and pepper to taste and hot sauce, if desired. Top each serving with a spoonful of Gremolata.
5. Gremolata:.
6. Process all ingredients in a food processor or blender until well blended or to desired consistency, stopping to scrape down sides.
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