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Tuscany White Bean Soup

USE CANNELLINI BEANS to achieve an authentic Tuscany country soup (any white beans will do in a pinch). For best results, make the soup from dry beans. Otherwise, use canned white beans.

  • Chop the carrots and celery fine (they'll cook faster and the flavors will blend better).
  • Use chicken or vegetable stock or broth or even water saved from draining boiled potatoes; water, by itself, results in a bland soup. Caveat: Typical supermarket stocks and broths are salty chemical concoctions; much better to seek out a brand like Pacific Organic (locate a store near you on their website).
  • This recipe uses canned tomatoes (Muir Glen or Progresso brands if possible); in the event you use fresh tomatoes, peel and chop 3 or 4.
  • Soup flavor improves with time; simmer as long as possible. Soup is even better the next day.
Total time about 1 hour (plus time for dry bean preparation). Serves 6-8.

SHOPPING LIST:
Jerry's Recipes
  • Dry or canned white beans
  • Onion
  • Celery
  • Carrot
  • Garlic
  • Tomatoes
  • Thyme or savory
  • Vegetable or chicken broth
  • Bay leaves
  • Flat-leaf parsley



Prepare the beans (canned beans)

 If using dry beans, see separate
bean preparation instructions
Rinse and drain beans thoroughly. Put beans in heavy soup pot and partially mash beans with potato masher (or purée about half the beans in a blender)
  • 4 to 5 14-oz cans white beans
    (cannellini—white kidney beans—preferred)



Prepare other ingredients
1
Meanwhile, in a large pan heat oil, then cook gently ("sweat") until vegetables are softened (8-10 minutes)
  • 4-5 tablespoons olive oil
  • 1 onion, chopped
  • 1 celery rib with leaves, chopped fine
  • 1 carrot, chopped fine

2
Stir in and cook briefly (1-2 minutes)
  • 1-2 cloves garlic, chopped

3
Stir in and continue cooking gently another 6-8 minutes while stirring often
  • 14-28 oz canned tomatoes, diced
  • 1/2 teaspoon dry thyme or savory leaves, crushed



Finish
Transfer sauté ingredients to beans. Then stir in remaining ingredients, bring to boil, reduce heat and simmer—covered—at least 15-20 minutes
  • 1-1/2 cups (12 oz) vegetable or chicken broth, heated to boiling
  • 1-1/2 cups (12 oz) boiling water
  • Salt and fresh ground pepper to taste
  • If using canned beans, 2 bay leaves (remove leaves before serving)

  • Garnish servings liberally with fresh parsley, chopped
  • Sprinkle with extra-virgin olive oil, if desired

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