I decided to make a light and healthy soup for dinner tonight to make room in my tummy for tomorrow’s 4th of July feast. This recipe for Tuscan White Beans and Garlic Soup fitted the bill perfectly. By the way, this soup was best eaten with crusty bread.
Acknowledgement: The full and original version of this recipe can be found in The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets
Ingredients:
- 6 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 28 ounces white kidney beans/cannellini, rinsed and drained
- 2 potatoes, peeled and cubed (not in the picture below)
- 8 cloves garlic, unpeeled
- 1 teaspoon dried rosemary
- 10 cups vegetable stock
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
I heated my saucepan on medium and added 4 tbsp olive oil. Then I added the onions and cooked them until transparent.
Then I added the beans, potatoes, garlic and rosemary and mixed well.
I added the stock, salt and pepper then let it boil. I covered it with a lid and allowed it to simmer for 20 minutes.
I also added two leaves of mint just for fun.
Sadly, I did not fall in love with this recipe. The taste of the dried rosemary was overpowering. I’ll probably halve the rosemary next time. However, my husband liked it so much that he even went back for seconds. It’s probably just my aversion to rosemary that kept me from fully liking this one.
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