White Bean Soup with Rosemary and Parmesan
A sturdy soup that is a meal in itself, this is a popular dish in northern Italy, especially Tuscany, where the locals are nick-named mangiafagioli, or “bean eaters.” Feel free to substitute other dried beans such as chick-peas (garbanzo beans), white kidney beans or cannellini beans. If you like, garnish with croutons in addition to the Parmesan and parsley.
Servings: 6
Ingredients
- 1½ cups dried small white beans or navy beans, 10 1/2 ounces / 330 grams
- 3 tablespoons olive oil
- 1 yellow onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 2 cloves garlic minced
- 1 teaspoon minced fresh rosemary
- 7 cups chicken stock or vegetable stock, or water, 56 fluid ounces / 1.75 liters
- salt to taste
- freshly ground pepper to taste
- ½ cup freshly grated Parmesan cheese 2 ounces / 60 grams
- 1 tablespoon chopped fresh parsley
Instructions
Prepare the dried beans:
- Pick over and discard any damaged beans or stones.
- Rinse the beans.
- Place in a bowl, add plenty of water to cover and soak for about 3 hours.
- Drain the beans and set aside.
Sauté the aromatics:
- In a large soup pot over medium heat, warm the olive oil.
- Add the onion, carrot, and celery and sauté, stirring, until the vegetables are soft, about 10 minutes.
- Add the garlic and rosemary and continue to sauté for 3 minutes.
Cook the beans:
- Add the drained beans and the stock or water.
- Bring to a boil, reduce the heat to low, and simmer gently, uncovered, until tender, 1 - 1½ hours.
- Remove from the heat and let cool slightly.
Finish and serve:
- Place one-third of the bean mixture in a blender or in a food processor fitted with the metal blade.
- Purée until smooth.
- Return the purée to the soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle the soup into individual bowls.
- Garnish with the Parmesan cheese and parsley and serve immediately.