November 14th, 2007
Tuscan White Beans and Greens Soup
Zuppa di Fagioli e Erbezzone
Makes 6 quarts
from Cathi DiCocco, chef/owner Cafe Dicocoa
Ingredients:
· 2 pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR 3- 17oz. cans beans, rinsed & drained
· 1 whole garlic bulb, cut in half horizontally
· 3 bay leaves
· ¼ cup extra virgin olive oil
· 8 sticks of celery, chopped
· 16 med. carrots, peeled and chopped
· 8 leeks, white part only, OR 3 med. onions, peeled & chopped
· 4 med. ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
· 4 T. chopped fresh garlic (1 average bulb)
· 8 sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
· 3 bunches fresh greens, chopped, (Swiss chard, escarole, collards ,etc)
· 2 T. balsamic vinegar
· salt and pepper, to taste
Method:
· Cover beans with water. Add bay leaves and halved garlic bulb. Bring to boil and simmer till slightly soft. Cover and let sit 1 hour. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain & rinse.
· Blend ¾ of the beans into a puree w/broth or water. Reserve ¼ of the beans to add to soup near the end of cooking time
· In large stockpot saute celery, carrots and onions in olive oil until soft.
· Add tomatoes, chopped garlic, and herbs. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper. Cook 10 more minutes.
· Add bean puree and enough broth or water to make a thick soup.
· Cook slowly for about an hour. Add water or broth as needed to thin.
· Ten minutes before serving stir in whole beans to heat through.
Ladle into bowls and top with rustic herb croutons. Drizzle with the finest extra virgin olive oil you can find.
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