Egi's Tuscan Bean Soup

Name: Egi's Tuscan Bean Soup
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 pound small white beans (cannellini or Great Northern beans); 8 cups water; 2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form; ¼ cup extra virgin olive oil; 1 large red onion, cut in round slices, then across in half moons; 6 cloves garlic, slivered; ¼ cup tomato paste; 2 cups water; Fine sea salt; Freshly ground black pepper; Red pepper flakes; Extra virgin olive oil; Fresh rosemary, optional

Recipe from Egi Maccioni

Adapted by Suzanne Hamlin

Published February 20, 1996

Total Time: 1 hour 15 minutes
Rating: 4(31)
Comments: Read comments

—Suzanne Hamlin

Featured in: The Problem Is Winter, The Answer Is Soup

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:8 servings

1 pound small white beans (cannellini or Great Northern beans)
8 cups water
2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form
¼ cup extra virgin olive oil
1 large red onion, cut in round slices, then across in half moons
6 cloves garlic, slivered
¼ cup tomato paste
2 cups water
Fine sea salt
Freshly ground black pepper
Red pepper flakes
Extra virgin olive oil
Fresh rosemary, optional

Ingredient Substitution Guide

Preparation

Step 1
Rinse the beans in a colander and transfer to a large, nonreactive bowl. Cover by 2 inches of water and let soak overnight, uncovered, in a cool place. Drain the beans and transfer to a 6 to 8 quart heavy pot. Add the 8 cups of water and the herbs.
Step 2
Cook uncovered at a gentle boil for about 60 minutes, or until beans are tender. Remove from the heat and allow to cool slightly, for about 10 minutes. Remove 1 ½ cups of beans and reserve. Puree the remaining beans and all liquid in a food processor.
Step 3
In the same pot, heat the olive oil and add the onion and garlic. Saute until soft. Stir in the tomato paste and water, stirring to combine. Add the reserved bean puree. Season with salt and pepper, and cook for about 10 minutes, until heated through. Stir in the reserved whole beans, and heat. Season again with salt, black pepper, crushed red pepper, olive oil and the optional rosemary.
Step 4
Serve with croutons and a cruet of olive oil.

Private Notes

Leave a Private Comment on this recipe and see it here.