Tomato, white bean and rosemary soup

4 servings

Ingredients

Quantity Ingredient
8 ounces Dried white beans
(cannellini or great northern)
1 medium Spanish onion; chopped 1/2\" dice
4 Garlic cloves; thinly sliced
4 ounces Virgin olive oil; plus extra for
; garnish
2 tablespoons Finely-chopped fresh rosemary leaves
2 cups Chicken broth; preferably homemade
2 cups Basic tomato sauce; see * note
Salt; to taste
Freshly-ground black pepper; to taste
Extra-virgin olive oil; for garnish
1 tablespoon Finely-chopped fresh rosemary leaves; for garnish

Directions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Soak white beans overnight in 2 quarts water. The following day, drain the beans and cook in 2 new quarts of unsalted water in an 8-quart sauce pan for approximately 50 minutes to 1 hour, maintaining the water level constantly above the beans. At this point the beans will be tender but not bursting from their skins.

In a 3-gallon stockpot with a heavy bottom, sauté the onion and garlic in the olive oil over medium heat about 8 to 10 minutes until the onion has softened. Cook 1 more minute and add the 2 tablespoons rosemary, chicken stock, and the Basic Tomato Sauce. Bring to a boil, add the entire contents of bean pot, liquid and all, and bring back to a boil. Reduce heat and simmer 30 minutes. Some beans will break up, others will retain their shape. The soup should be thick and you should still see the beans.

Season with salt and pepper and ladle into soup bowls. Drizzle with extra-virgin olive oil and sprinkle each bowl with freshly chopped rosemary. Serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5608)

Per serving: 289 Calories (kcal); 29g Total Fat; (89% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 383mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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