TUSCAN WHITE BEAN SOUP

TUSCAN WHITE BEAN SOUP image

Yield 6 people

Number Of Ingredients 16

1 lb white navy beans
4 tbsp olive oil
3 leeks (about 1 lb), both green and white parts chopped fine (or 3 cups onions chopped if no leeks available)
5 celery stalks, chopped
3 cloves garlic, minced
1 1/2 cups minced carrots (about 3 carrots)
1 small fennel bulb, cored, trimmed, and minced
5 cups water or vegetable stock (or chicken stock if not making vegetarian)
1 1/2 tsp chopped fresh rosemary ( or dried rosemary if fresh not available)
1/2 to 1 tsp ground fennel seed (optional)
1 tsp salt or more, to taste
fresh ground black pepper, to taste
2 tbsp lemon juice (about 1/2 lemon)
1/3 cup grated Parmesan or Asiago cheese
1 to 2 cups diced cooked ham (optional)
4 to 6 slices cooked bacon, crumbled/chopped (optional)

Steps:

1. Soak the beans overnight in 3 quarts water or use quick-soak method of boiling for 5 minutes and letting them soak for 1 hour. After soaking, drain and rinse well. 2. In a heavy stockpot, heat 2 tbsp olive oil over medium heat. Add the leeks or onions, cook for 5 minutes, stirring frequently. Add the celery, garlic, carrots, and fennel. Cook for 10 minutes, stirring frequently. 3. Add the water or stock, the rinsed navy beans, the herbs, and the salt and pepper. If you are making a non-vegetarian version of the soup, add the cooked ham and the crumbled bacon now. Or if you want to make both a veggie portion and a non-veggie portion, hold the meat to add later. 4. Bring the soup to a boil, then reduce the heat and let the soup simmer over low heat, covered, for 1 hour minimum (I often cook for 2+ hours to bring out more flavor). 5. Ladle 3 cups of the soup out and puree in a blender or mash up by hand with a fork. Put this portion back in the soup. If you are making both a vegetarian version of the soup and a non-veggie version, take out the veggie portion at this time and add the ham and bacon to the meat portion. 6. Adjust the seasonings as needed. Add lemon juice. Ladle the soup into bowls. Add a touch of the remaining olive oil to each serving and sprinkle cheese on top.