From list-reply@simpleinternet.com Tue Mar 22 16:48:01 2005 Date: Fri, 18 Mar 2005 04:41:50 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Tuscan White Bean Soup with Rosemary Croutons Followup-To: rec.food.cooking, rec.food.recipes Tuscan White Bean Soup with Rosemary Croutons submitted by cjackson Serves 4. Rosemary Croutons 2 cloves fresh garlic, finely chopped 1/4 baguette, thinly sliced on a diagonal 1/4 teaspoon finely chopped fresh rosemary Preheat oven to 375 degrees F. Spread the garlic on the baguette slices; sprinkle with the rosemary. Bake on a baking sheet for 8 to 10 minutes, until the croutons are crisp and very lightly browned. Tuscan White Bean Soup with Rosemary Croutons 1 1/2 cups Great Northern beans, about 9 ounces, soaked overnight, drained, rinsed 1 cup dried small white beans, about 6 ounces, soaked overnight, drained, rinsed 2 quarts cold water 1 fresh rosemary sprigs 2 fresh sage leaves 2 bay leaves 1 medium yellow onion, diced, about 1.5 cups 1/2 teaspoon dried basil salt and pepper 6 cloves fresh garlic, finely chopped 1/4 cup dry white wine 1/2 pound tomatoes; peeled, seeded, and chopped, about 1 cup -OR- 1 8-ounce can tomatoes with juice, chopped freshly grated Parmesan cheese Rosemary Croutons Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly won't waste the broth!) and cook over low heat. While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste. Garnish each serving with a spoonful of Parmesan cheese and the Rosemary Croutons. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/