tuscan white bean soup with rosemary
This soup is ready in minutes and fragrant from the moment the
herbs hit the pan until the last of the hot steam rises from the
soup bowl. This soup pairs well with croutons, crostini or bread
sticks.
1 tablespoon extra-virgin olive oil
2 onions, chopped
6 cloves garlic, minced
3 fresh sage leaves, chopped
½ teaspoon dried red pepper flakes
3 tablespoons tomato paste
2 tablespoons grain mustard
4 cans white beans, rinsed and drained
Splash of red wine
5 cups vegetable stock
2 tablespoons dried rosemary
Sea salt and cracked pepper to taste
Heat the olive oil in a large Dutch oven. Add the onions,
garlic, sage and pepper flakes. Cook together for 3 to 5 minutes
until the onions become translucent. Stir in tomato paste,
mustard and beans. Continue cooking for one minute; splash the
pot with red wine while scraping the bottom of the pot to pick
up any browned bits. Add the vegetable stock, rosemary and
season with salt and pepper. Bring just to the boil, then reduce
heat and cover. Simmer for 10 minutes more, and then puree with
an immersion blender until smooth.
