Well, actually at the polite request of a popular blogger, here is the Tuscan white bean soup I made the other night. It was delicious. This version is vegan (though I am not) but I’ll show variations at the end. It is quick, easy, and I found it delicious. Prep time, 10 or 15 minutes; cooking time, an hour. “Jerusalem style” does not refer to local cuisine this time; it means without the canned and packaged ingredients you can get it in places like North America and Europe. This quantity made two bowls of creamy, delicious soup.
Soak 1/2 cup of dry white beans overnight. The next day, pick out the yuckies and rinse well once or twice. Drain.
Chop 1 small onion and cook in 1 tbsp of olive oil until soft. Add one large or two medium cloves of garlic, chopped finely, and continue to cook. Dice 2 carrots and slice 1 or 2 stalks of celery. Add the vegetables to the onion and garlic and cook until everything is soft.
Add 1 liter of vegetable broth and mix in the soaked, rinsed, drained beans. Bring to a boil. Add a couple of sprigs of fresh rosemary or 1/2 tsp of dry. Salt and coarsely ground black pepper to taste. Reduce heat. Cover and simmer for one hour.
Make sure the beans are fully cooked, but they should be done after an hour. Remove half the soup and spin it in the blender to puree the beans and vegetables. Return the puree mixture to the pot. Bring to the boil one more time, then serve hot.Basic Ingredients: 1/2 cup dry white beans 1 tablespoon olive oil 1 small onion, chopped 1 or 2 cloves of garlic, chopped finely 2 carrots, diced 1 or 2 stalks of celery, sliced thinly 1 liter vegetable broth Rosemary (2 sprigs fresh or 1/2 teaspoon dry) Salt, coarsely ground black pepper … Soak, rinse and drain the beans. Saute the onion until soft, then add the garlic. Add carrots and celery once the garlic is soft. Add the broth and the beans and bring to the boil. Add the rosemary, salt and pepper to taste. Reduce heat and simmer for one hour. Remove half the quantity and puree it, then return to the pot and mix. Bring to the boil one more time and serve. …
A nice serving suggestion for non-vegans is to ladle into bowls, then brush olive oil on the soup and top with grated parmigiana cheese.
Variations include adding tomatoes and/or kale to the soup. Meat eaters can try adding diced smoked meat to the soup or using chicken broth instead of vegetable.
Now it’s your turn – what winter soups do you like? Let’s keep warm together!