I was out to lunch the other day with a college student, and he mentioned that he wanted me to get another bean soup recipe up. So, this one is for him, and I’m pretty sure he’ll like it. I trust you will too.
For centuries, the people of Tuscany have loved beans. In fact, they have the unfortunate nickname of bean eaters. Tuscan bean varieties vary by geographic area, and some towns are known for their particular type. That’s one of the things I love most about Italy. Each place usually has many things unique to them. If you see something you like, you have to get it then, because you probably won’t see it elsewhere. I always use this as an excuse for going back. Sorry for the deviation 🙂 Here’s the recipe…
Tuscan White Bean Soup
2 tb extra virgin olive oil
2 scallions (white and green parts) chopped
1 garlic clove, halved
1 cup low sodium vegetable broth
2 16 oz cans cannellini beans, rinsed and drained
1 tsp whole fresh thyme leaves
1 tsp rosemary, chopped
1/4 tsp dried oregano
1/4 tsp ground sage
4 slices day old Italian bread
salt and pepper to taste
In large stockpot, heat oil over medium heat. Add scallions and cook until softened, about three minutes.
Add broth, beans, herbs, salt and pepper; bring to a boil then reduce to simmer and cover pot, cooking for about 15 minutes, stirring occasionally and mashing about half the beans against the side of the pot. This will thicken the soup.
Toast bread. Rub garlic on one side. Place bread on bottom of the individual soup bowls and pour soup over bread. Serve hot.