Tuscan Bean Soup with Crostini
Ingredients:
1 lb. white navy beans
1/3 cup olive oil
1 medium yellow onion, diced
1 large carrot, peeled and diced
2 stalks celery, diced
2 medium-size leeks (white part only), diced
3 cloves garlic, minced
6 large Roma tomatoes
2 sprigs thyme
8 cups rich chicken stock
1 tsp. sea salt
2 tsp. freshly ground pepper
Crostini:
1/2 thin loaf French Bread, thinly sliced and toasted
1/2 cup sun-dried tomatoes, finely chopped
1/2 bunch parsley, minced
Method:
1. Place the beans in a large pot, cover with plenty of cold water and bring to a boil. Drain the beans as soon as they come to a boil. Cover them again with fresh cold water and bring to a boil again.
2. As soon as they reach the boiling point, drain them again. Repeat with the fresh cold water, brining them to a boil for the third time.
3. Cover and cook on low heat for about 30 minutes or until the beans are cooked through. Drain.
4. Transfer 2 cups of the cooked beans to a food processor fitted with metal blade. Process into a puree. Set the whole beans and the bean puree aside.
5. Meanwhile, heat the olive oil in a soup pot. Add the onion, carrot, celery and leek. Cover and sweat the vegetables for about 10 minutes or until they become soft. Add the garlic, reserved whole beans, reserved bean puree, tomatoes, stock, thyme, salt and pepper.
6. Cover and simmer for 20 to 30 minutes. Taste and adjust seasonings. Meanwhile, spoon 1 tbsp. chopped tomatoes onto each slice of toasted bread. Ladle the soup into wide individual soup bowls. Float the crostini on top and garnish with a sprinkling of parsley.
Serves 8 to 10.
