Tana B.- 05:46 pm PDT - Dec 26, 2000 -# 5272 of 8762

Tuscan White Bean Soup
with Rosemary Croutons

Fields of Greens cookbook, p. 106

1-1/2 cups dried Great Northern beans, about 9 ounces, sorted and soaked overnight
1 cup dried small white beans, about 6 ounces, sorted and soaked overnight
2 quarts cold water
1 fresh rosemary sprig
2 fresh sage leaves
2 bay leaves
1 tablespoon extra virgin olive oil
1 medium-sized yellow onion, diced, about 1-1/2 cups
1/2 teaspoon basil
Salt and pepper
6 garlic cloves, finely chopped
1/4 cup dry white wine
1/2 pound tomatoes, peeled, seeded and chopped, about 1 cup, or 1 8-ounce can tomatoes with juice, chopped
Grated Parmesan cheese
Rosemary croutons (recipe follows)

Drain and rinse two types of beans. Place them in a soup pot and add the water, rosemary, sage and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill*, adding broth or water as needed, then return them to the soup pot and cook over low heat.

While the beans are cooking, heat the olive oil in a sauté pan and add the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper. Sauté over medium heat until the onion is tender, about 7 minutes. Add the garlic and sauté for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for a few minutes, then combine with the puréed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste.

Garnish each serving with a spoonful of Parmesan cheese and the Rosemary Croutons.

Rosemary Croutons

2 tablespoons olive oil
2 garlic cloves
1/4 baguette, thinly sliced on a diagonal
1/4 teaspoon finely chopped rosemary

Preheat oven to 375 degrees. Combine the olive oil and garlic and brush it on the baguette slices; sprinkle with the rosemary. Bake on a baking sheet for 8 to 10 minutes, until the croutons are crisp and very lightly browned.

MAKES 8 to 9 CUPS

*Tana's note: I used a potato masher and it worked fine.

Bon appétit!