Tuscan Country Bean Soup Tarifi

Malzemeler

• . To Cook The Beans: 4 Ounces Pancetta (You Can Use Bacon If Pancetta Is Unavailable), 1 Pound Dried Cannellini Beans (Or Combination of Beans), Soaked Overnight In Cold Water, 1 Onion, Peeled, Cut Into Quarters, Leaving Pieces Attached, 4 Medium Garlic Cloves, Unpeeled, 1 Bay Leaf. For The Soup: 2 Tablespoons Olive Oil, 3 Cloves Of Garlic, Minced, 1 Small Onion, Finely Chopped, 2 Stalks Celery, Finely Chopped, 2 Carrots, Peeled And Finely Chopped, 1 Sprig Fresh Rosemary, Salt & Pepper, Extra Virgin Olive Oil, And Cracked Black Pepper To Serve, Finely Chopped Fresh Herbs

Hazırlanışı

1. Cut the pancetta into 1 inch thick slices, 2 inches long. In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta. Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender. Remove from the heat, cover and let site 30 minutes. Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves. heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent. Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid. Cook on low for 20 minutes. Season with salt and pepper. Remove the rosemary sprig and discard. Remove 1/3 of the bean mixture and pulse in a food processor until creamy. Alternately, you could use a wand blender and blend part of the beans. Return the pureed beans to the pot, and mix. Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each. Sprinkle a little fresh herbs just before serving.

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