As the air begins truly shifting from the heat of summer to the crispiness of autumn, a bright, but deep, soup captures the transition beautifully. A creamy, nutritious, Tuscan white bean soup is commonly served to celebrate the olive harvest by using first pressed oil. Though there are countless variations, the basics include beans, leafy greens, an assortment of vegetables and of course fresh herbs delicately sweated in fragrant, fruity extra virgin olive oil. Serve with homemade focaccia or other hearty bread.
Serves 4-6
3 T extra-virgin olive oil, plus more for drizzling
1 T butter
4 garlic cloves, peeled and minced
1 leek, chopped
1/2 c chopped fresh basil
3 T chopped fresh rosemary
3 T chopped fresh thyme
3 T chopped fresh sage
2 large carrots, peeled and chopped
1 large zucchini, chopped
4 whole roma tomatoes, chopped
pinch red pepper flakes (optional)
1 1/2 litres vegetable broth
4 c cooked cannelloni beans (or 2, 14 oz cans, drained and rinsed)
3 c spinach, escarole or kale (or any combination of green leafy vegetables), roughly chopped
salt & pepper
grated parmigiano-reggiano
In a large heavy stock pot heat the olive oil and butter under medium heat. Add garlic and heat until fragrant. Then add leeks until only just caramelized. Add chopped herbs and sweat everything down to a thin, creamy paste, adding olive oil or water as needed. Add carrots and sauté in paste briefly about 3 minutes, then add zucchini, tomatoes and red pepper flakes. Stir all together and let sauté for 5 minutes or until tomatoes have thoroughly softened. Add just enough broth to cover vegetables and bring to a boil. Stir and then decrease the heat to a low simmer and cook until all vegetables are tender but not mushy, between 20 to 30 minutes. Add beans and just enough broth to maintain a thick soup consistency. Stir in green leafy vegetables and salt and pepper to taste along and more fresh herbs if desired. Leave on low heat for 5-10 minutes, stirring occasionally, allowing broth to gently simmer and all flavours to combine. Serve hot with grated cheese and a drizzle of olive oil, alongside warm, fresh focaccia.
* Alternate serving option: Place a thick slice of toasted focaccia, drizzled with olive oil, in the bottom of each soup bowl and spoon soup over the toast slices. Serve hot, with grated cheese on top.
