Bean Soup From Tuscany
2 c Dried cannellini beans 2 ea Red onions 10 ea Sprigs fresh parsley leaves 1 ea Large celery stalk 2 ea Cloves garlic, peeled 1 tb Fresh basil 1 ts Fresh rosemary leaves Coarse g...
Ingredients
- 2cup dried cannellini beans
- 2ea red onions
- 10ea sprigs fresh parsley leaves
- 1ea large celery stalk
- 2ea cloves garlic, peeled
- 1tbsp fresh basil
- 1tsp fresh rosemary leaves
- 1ozsalt pork
Directions
- 1
2 c Dried cannellini beans 2 ea Red onions 10 ea Sprigs fresh parsley leaves 1 ea Large celery stalk 2 ea Cloves garlic, peeled 1 tb Fresh b
- 2
rinse and drain
- 3
Coarsely chop one onion, parsley, celery, garlic, basil and rosemary
- 4
Place in stockpot
- 5
Add beans, coarse-grain salt to taste and 5 quarts of cold water
- 6
Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours
- 7
Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces
- 8
Heat 1/4 c of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes