Looks like the cooler temperatures are here to stay for a bit. I am unearthing a few more cool weather recipes for you. I mentioned this soup in an earlier post. All of us, including the kids, love this soup. We have been eating this one for quite a few years. I adapted it from The Barefoot Contessa Cookbook. I am a BIG Ina Garten fan. I absolutely love her cookbooks. They are beautiful and the recipes in them are very good. I have not tried anything of her's that didn't turn out- always tasty, always well written recipes. This soup is no exception. It is heavenly and scented with just the right amount of rosemary. I have made it in the crock pot and on the stove top with equal success. You can't go wrong. We like to serve it with Parmesan fricos. If you haven't tried fricos, here's your chance to be a kitchen super star. Preheat your oven to 350 degrees F. Line your baking sheet with parchment or a Silpat mat. Sprinkle about 1 tablespoon sized portions of shredded Parmesan cheese (the better the quality the better the frico) onto baking sheet about 2 " apart. Pat the cheese flat. Seeing the mat or paper underneath the cheese is good so you get a more lacey frico, bake for 5-8 minutes until light golden. Remove and let cool. It's like a grown-up cheeze it! Great in place of croutons in salads, too. But now for the soup!
Tuscan White Bean and Rosemary Soup
adapted from The Barefoot Contessa Cookbook
5 c. canned drained and rinsed Great Northern White Beans or Cannellini Beans
1 c. diced fresh onion
1 tsp minced fresh garlic
2 tsp fresh rosemary, stemmed and chopped
6 c. chicken stock or vegetable stock (I always use chicken)
1 bay leaf
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Heat 2 Tbsp of olive oil in a soup pot over medium heat. Saute onion and garlic until translucent. Stir in remaining ingredients bring to a boil. Cover and simmer for 45 minutes (alternately you can cook 6-8 hours on low in your crock pot). Right before serving, remove bay leaf and puree soup to a chunky-creamy consistency with an immersion blender, or puree carefully in batches in a regular blender, filling blender no more than half-way in order to avoid a very hot soup explosion. Serve with warm crusty bread and Parmesan fricos.
Tuscan White Bean and Rosemary Soup
adapted from The Barefoot Contessa Cookbook
5 c. canned drained and rinsed Great Northern White Beans or Cannellini Beans
1 c. diced fresh onion
1 tsp minced fresh garlic
2 tsp fresh rosemary, stemmed and chopped
6 c. chicken stock or vegetable stock (I always use chicken)
1 bay leaf
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Heat 2 Tbsp of olive oil in a soup pot over medium heat. Saute onion and garlic until translucent. Stir in remaining ingredients bring to a boil. Cover and simmer for 45 minutes (alternately you can cook 6-8 hours on low in your crock pot). Right before serving, remove bay leaf and puree soup to a chunky-creamy consistency with an immersion blender, or puree carefully in batches in a regular blender, filling blender no more than half-way in order to avoid a very hot soup explosion. Serve with warm crusty bread and Parmesan fricos.
Again Lynda, Mmmmmm.....
ReplyDeleteLeslie