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  Recipe Home » Vegetables » Bean Soup From Tuscany
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  Bean Soup From Tuscany
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
2 cup Dried cannellini beans
2 each Red onions
10 each Sprigs fresh parsley leaves
1 each Large celery stalk
2 each Cloves garlic, peeled
1 tbsp Fresh basil
1 tsp Fresh rosemary leaves
Coarse grained salt
3 each Fresh tomatoes OR 3 drained canned imported Italian tomatoes
1 oz Boiled ham
1 oz Salt pork
1/4 cup Plus 8 ts olive oil
Salt and freshly ground pepper
1/2 tsp Dried thyme OR 1/2 ts tarragon
1 small Savoy cabbage, 2 lbs
8 each Slices coarse Italian bread
Instructions:
Soak tghe beans overnight in cold water; rinse and drain.
Coarsely chop one onion, parsley, celery, garlic, basil and
rosemary. Place in stockpot. Add beans, coarse-grain salt to
taste and 5 quarts of cold water. Cover and bring to a boil
over medium heat, then simmer for about 1 1/2 hours.
Meanwhile, finely chop the remaining onion, chop up the
tomatoes in a food processor and cut the ham and salt pork into
small pieces.
Heat 1/4 c of the oil and lightly saute the onion, ham and
salt pork for about 10 minutes, then add the tomatoes. Taste
for salt and pepper and add the thyme or tarragon. Simmer for
about 10 minutes, then set aside.
Clean and wash the cabbage. Cut into 1/2-inch strips. When
the beans have finished cooking, remove about half the beans
and vegetables with a slotted spoon and puree in a food
processor. Return the puree to the stockpot and add enough cold
water to make about 4 quarts liquid and bring to a boil. Add
cabbage and simmer about 25 minutes, then add tomatoes and meat
to the stockpot and simmer 5 minutes longer.
Toast the slices of bread and place in each individual soup
bowl. Ladle the soup over the bread and serve, adding a
ts of olive oil to each serving.
NOTE: Dried herbs may be substituted for fresh using 1/3 to
1/2 ts dried for each tb fresh, or to taste.
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