White Bean Soup

Recipe Ingredients

2 cups	320g / 11oz	Dry white beans
1/4 cup	59ml	Extra-virgin olive oil
2 oz	56g	Smoked bacon - (abt three slices) - cut into strips
2 oz	56g	Onions - (1 lb) - peeled, trimmed, (medium)
		And diced
2		Carrots - trimmed, peeled, (large)
		And diced - (3/4 cup)
2		Celery stalks - trimmed, and (small)
		Diced - (1/2 cup)
1		Celery root - peeled, diced (small)
6		Garlic cloves - peeled, chopped
1/4 cup	59ml	Tomato paste
1 cup	62g / 2.2oz	Tomato - (8 oz) - peeled, seeded, (large)
		And chopped
2		Fresh basil leaves - (to 3)
2 sections		Fresh flat-leaf parsley - (to 3)
1 section		Fresh thyme
1 section		Fresh rosemary
1/3 cup	78ml	Sherry wine vinegar
2 teaspoons	10ml	Sugar
2 1/2		Homemade or store-bought chicken stock - heated
		= (or use vegetable stock)
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
		Garnish
		Sliced cooked sausage - (optional)
		Braised swiss chard - (optional)
		Freshly-grated Parmesan cheese - (optional)

Recipe Instructions

In a large bowl, soak the beans overnight in enough cold water to cover. Drain.

Heat a large stockpot and pour in the olive oil. Add the strips of bacon and cook for a few minutes to render flavor to the soup. Remove the bacon.

Add the onions, carrots, celery, and celery root and cook over medium heat, stirring occasionally, until just tender, 3 to 4 minutes.

Stir in the garlic, tomato paste, chopped tomato and the drained beans. Tie together the basil, parsley, thyme and rosemary. Add to the pot with the vinegar and the sugar. Pour in the stock and stir to combine thoroughly. Season lightly with salt and pepper.

Cook over medium heat until the beans are tender, 2 to 2 1/2 hours, stirring occasionally, adding more stock as necessary.

Discard the herbs. Remove 2 cups of the beans and vegetables and puree in a blender or food processor. Stir the puree back into the soup and adjust the seasoning to taste.

To serve, spoon the soup into heated bowls. Garnish with sausage, Swiss chard, or Parmesan cheese, if desired.

This recipe yields ?? servings.

Source:
ABC tv's Good Morning America, December 5, 2000

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