TUSCAN WHITE BEAN SOUP
1T OLIVE OIL
1 1/3 C RED ONION, finely chopped
1 C CELERY, finely chopped
2T GARLIC, chopped
½ C WHITE WINE
3, 15 OZ CANS CANNELINI BEANS, drained and rinsed
2 T FRESH SAGE, chopped
2 T FRESH THYME, chopped
2 T FRESH ROSEMARY, chopped
32OZ CHICKEN STOCK
1 ¼ C HEAVY CREAM
3 T LEMON JUICE
¾ C GRATED PARMESAN CHEESE
KOSHER SALT AND FRESH GROUND BLACK PEPPER, to taste
BACON, garnish
PARMESAN CROUTONS, garnish
Pour the olive oil in a large pot set over medium heat. Add the onion, celery and garlic and cook for 10 minutes. Add the white wine and let cook for an additional 30 seconds. Add the beans, herbs and chicken stock and let simmer for 20 minutes. Remove from heat and transfer to a blender. Blend, in batches until smooth. Return soup to the large pot and set over low heat. Add the cream, lemon juice, parmesan cheese and season to taste with salt and pepper.
1T OLIVE OIL
1 1/3 C RED ONION, finely chopped
1 C CELERY, finely chopped
2T GARLIC, chopped
½ C WHITE WINE
3, 15 OZ CANS CANNELINI BEANS, drained and rinsed
2 T FRESH SAGE, chopped
2 T FRESH THYME, chopped
2 T FRESH ROSEMARY, chopped
32OZ CHICKEN STOCK
1 ¼ C HEAVY CREAM
3 T LEMON JUICE
¾ C GRATED PARMESAN CHEESE
KOSHER SALT AND FRESH GROUND BLACK PEPPER, to taste
BACON, garnish
PARMESAN CROUTONS, garnish
Pour the olive oil in a large pot set over medium heat. Add the onion, celery and garlic and cook for 10 minutes. Add the white wine and let cook for an additional 30 seconds. Add the beans, herbs and chicken stock and let simmer for 20 minutes. Remove from heat and transfer to a blender. Blend, in batches until smooth. Return soup to the large pot and set over low heat. Add the cream, lemon juice, parmesan cheese and season to taste with salt and pepper.
